Whole30 Aloo Bhindi Fry
Bursting with vibrant Indian flavors, this Whole30 Aloo Bhindi Fry is a wholesome, gluten-free, and vegan-friendly twist on a classic dish. Made with tender okra, golden cubes of potato, and a fragrant blend of turmeric, cumin, and coriander, this quick and easy skillet recipe is cooked in nutrient-rich coconut oil, delivering a satisfying crunch and delightful aroma. With just 15 minutes of prep and 25 minutes of cooking time, this dish is perfect as a flavorful side or a standalone main course. Finished with a drizzle of tangy lemon juice and a sprinkle of fresh cilantro, it’s a healthy, Whole30-compliant option that doesn’t compromise on taste. Great for weeknight dinners or meal prep, this recipe is sure to become a staple in your kitchen!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Okra
- 300 grams Potatoes
- 3 tablespoons Coconut oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Directions
Step 1
Wash and thoroughly dry the okra with a kitchen towel. Trim the ends and cut them into 1-inch pieces.
Step 2
Peel the potatoes and cut them into small cubes, approximately 1/2 inch in size.
Step 3
Heat the coconut oil in a large non-stick skillet over medium heat.
Step 4
Add the cumin seeds to the hot oil and let them splutter for a few seconds until fragrant.
Step 5
Add the cubed potatoes to the skillet and stir to coat them with oil and cumin seeds. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the potatoes start to soften.
Step 6
Once the potatoes are partially cooked, add the chopped okra, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well to coat the vegetables with spices.
Step 7
Cook the mixture uncovered for another 10-12 minutes, stirring occasionally, until the okra is tender and the potatoes are fully cooked, with golden brown edges.
Step 8
Turn off the heat and drizzle lemon juice over the cooked aloo bhindi. Toss gently to combine.
Step 9
Garnish with freshly chopped cilantro and serve immediately while warm, either as a side dish or with a main meal.
Nutrition Facts
| Serving size | (882.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 872.6 |
| Total Fat 44.8g | 0% |
| Saturated Fat 35.1g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3067.2mg | 0% |
| Total Carbohydrate 111.3g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 12.2g | |
| Protein 19.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 557.0mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 3471.4mg | 0% |
Source of Calories