Paleo Aloo Bhindi Fry

Dive into the wholesome goodness of this Paleo Aloo Bhindi Fry, a healthy twist on a classic Indian favorite! This vibrant dish swaps traditional potatoes with nutrient-rich sweet potatoes, making it both paleo-compliant and naturally gluten-free. Tender okra (bhindi) and sweet potatoes are stir-fried in fragrant coconut oil, seasoned with aromatic spices like turmeric, cumin, and coriander, and finished with a zesty splash of lemon juice and fresh cilantro. Packed with flavor and ready in just 40 minutes, this dish is perfect as a side or a main paired with paleo-friendly flatbreads. Whether you're following a paleo diet or simply looking for a nutritious, veggie-packed recipe, this Aloo Bhindi Fry is sure to become a household favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams okra (bhindi)
• 200 grams sweet potatoes
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 1 inch piece, julienned ginger
• 3 minced garlic cloves
• 1 teaspoon salt
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Wash the okra thoroughly and pat dry with a kitchen towel. Trim the ends and cut them into 1-inch pieces.

Step 2

Peel and dice the sweet potatoes into small cubes and set aside.

Step 3

Heat 2 tablespoons of coconut oil in a large skillet over medium heat.

Step 4

Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter for a few seconds.

Step 5

Add the julienned ginger and minced garlic. Sauté for about 1-2 minutes until fragrant.

Step 6

Add the diced sweet potatoes to the skillet and stir-fry for about 5 minutes until they start to soften.

Step 7

Sprinkle 0.5 teaspoon of turmeric powder and 0.5 teaspoon of red chili powder over the potatoes and mix well.

Step 8

Add the chopped okra to the skillet. Stir to combine with the sweet potatoes.

Step 9

Season the mixture with 1 teaspoon of salt and 1 teaspoon of coriander powder.

Step 10

Reduce heat to low and cover the skillet. Let the vegetables cook for about 15 minutes, stirring occasionally, until the okra is tender and the potatoes are cooked through.

Step 11

Uncover the skillet and increase the heat to medium. Cook for an additional 3-5 minutes while stirring. This helps in evaporating any excess moisture and gives the dish a nice texture.

Step 12

Finish by adding 1 tablespoon of lemon juice and garnishing with 2 tablespoons of freshly chopped cilantro.

Step 13

Serve hot as a side dish or with your choice of Paleo-friendly flatbreads.

Nutrition Facts

Serving size	(535.0g)

Amount per serving	% Daily Value*
Calories	557.3

Total Fat 29.6g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2504.1mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 16.5g	0%
Total Sugars 13.5g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 335.4mg	0%
Iron 6.9mg	0%
Potassium 1012.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 6.8%

Carbs: 47.7%