Whole30 Aloo Bhindi

Elevate your Whole30 meal plan with this flavorful and wholesome twist on a classic Indian dish—Whole30 Aloo Bhindi. This vibrant recipe features a delicious medley of tender potatoes and perfectly cooked okra, brought together with aromatic spices like cumin, turmeric, and coriander. The dish is prepared with coconut oil, making it dairy-free and compliant with Whole30 standards while enhancing the earthy flavors. Freshly chopped garlic, ginger, and tomatoes add depth to this satisfying one-pan meal, which is ready in under 45 minutes. Served as a standalone dish or paired with a refreshing salad, this Whole30 Aloo Bhindi is a healthy, plant-based dinner option that’s packed with nutrients and bold flavors to keep your taste buds happy and your dietary goals on track.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Okra (Bhindi)
• 2 medium Potatoes (Aloo)
• 2 tablespoons Coconut oil
• 1 large Red onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 medium Tomatoes
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Start by washing the okra thoroughly. Pat them dry with a clean towel and slice off the ends. Cut them into 1-inch pieces.

Step 2

Peel and dice the potatoes into small cubes. Set aside in a bowl of water to prevent browning.

Step 3

Finely chop the onion, mince the garlic and ginger, and dice the tomatoes.

Step 4

Heat the coconut oil in a non-stick skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the chopped onions to the skillet and sauté until they become translucent, about 2-3 minutes.

Step 6

Stir in the garlic and ginger and cook for another minute, ensuring they do not burn.

Step 7

Add the tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the tomatoes break down and form a sauce, about 5 minutes.

Step 8

Drain the potatoes and add them to the skillet, stirring well to coat with the tomato-onion mixture. Cover and cook for 8-10 minutes until the potatoes are partially cooked.

Step 9

Add the sliced okra to the skillet, mix well, and continue cooking uncovered. Stir occasionally and cook until the okra is tender but not slimy, and the potatoes are fully cooked, about 12-15 minutes.

Step 10

Adjust salt as needed and garnish with freshly chopped coriander leaves before serving.

Nutrition Facts

Serving size	(1260.4g)

Amount per serving	% Daily Value*
Calories	792.2

Total Fat 31.1g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2434.3mg	0%
Total Carbohydrate 122.4g	0%
Dietary Fiber 28.8g	0%
Total Sugars 22.7g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 574.9mg	0%
Iron 9.3mg	0%
Potassium 3733.6mg	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: 33.1%

Protein: 9.1%

Carbs: 57.8%