Keto Aloo Bhindi
Discover a vibrant twist on a classic Indian favorite with this Keto Aloo Bhindi recipe, a low-carb delight designed to fit perfectly into your ketogenic lifestyle. Instead of traditional potatoes, nutrient-rich radishes take center stage, pairing seamlessly with tender, lightly spiced okra for a guilt-free spin on the beloved aloo bhindi. Sautéed to perfection in aromatic ghee or coconut oil, the dish is layered with bold flavors from cumin seeds, turmeric, garam masala, and a hint of fresh ginger-garlic paste. Fresh cilantro adds a pop of color and brightness to this wholesome recipe, perfect as a side dish or a main course alongside keto-friendly bread. Ready in just 45 minutes and packed with mouthwatering spices, this dish proves that going keto doesn’t mean compromising on authentic Indian flavors.
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Recipe Information
Ingredients
- 250 grams Fresh okra (bhindi), sliced
- 150 grams Radishes, diced
- 2 tablespoons Ghee or coconut oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- to taste Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Wash and dry the okra thoroughly. Slice them into 1-inch pieces and set aside.
Dice the radishes into small cubes similar to the size of potatoes in a traditional curry.
In a large skillet, heat the ghee or coconut oil over medium heat. Add cumin seeds and allow them to crackle.
Add the chopped onion to the skillet. Sauté until translucent, about 3-4 minutes.
Stir in the ginger garlic paste and sauté for another minute until the raw smell disappears.
Add the chopped tomato and cook until it softens and starts to release its juice, around 3-5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Sauté for another 2 minutes to blend the spices with the tomato mixture.
Add the diced radishes and toss them well with the spice mixture. Cover the pan and cook for about 5 minutes to let the radishes soften slightly.
Add the sliced okra and stir thoroughly to combine with the radishes and spices. Cover again and cook for 15 minutes, stirring occasionally to prevent sticking.
Once the okra and radishes are cooked, sprinkle garam masala over the dish and mix well.
Garnish with fresh cilantro before serving.
Serve hot as a side dish or enjoy it with keto-friendly bread.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 14.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1728 mg | 37% | |
*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.
