Low Fat Aloo Bhindi
Savor the delicious simplicity of "Low Fat Aloo Bhindi," a wholesome Indian side dish that's as healthy as it is flavorful. This recipe brings together tender potatoes, fresh okra, and a medley of aromatic spices like cumin, turmeric, and garam masala, all prepared with just a tablespoon of heart-healthy olive oil. The dish is slow-cooked to perfection, ensuring the vegetables remain tender and full of flavor while keeping the oil usage to a minimum. Finished with a splash of zesty lemon juice and a sprinkle of fresh coriander, this light and vibrant dish pairs beautifully with chapati or steamed rice. With minimal prep time and no deep-frying, this low-fat version of the classic aloo bhindi is perfect for guilt-free indulgence, making it a must-try for those seeking delicious and healthy Indian vegetarian recipes.
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Recipe Information
Ingredients
- 2 pieces Medium potatoes
- 250 grams Fresh okra (bhindi)
- 1 large Onion
- 1 large Tomato
- 1 inch piece Ginger
- 1 piece Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Wash the potatoes thoroughly and dice them into bite-sized cubes.
Rinse the okra well, pat dry, and cut off the ends. Slice into evenly-sized pieces.
Finely chop the onion, tomato, ginger, and green chili.
Heat the olive oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onion and sauté until they turn translucent.
Mix in the ginger and green chili, sautéing for another minute until fragrant.
Add the tomato, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes become soft and the spices are well-blended.
Stir in the cubed potatoes and okra. Sprinkle salt and cover the pan. Cook on low heat, stirring occasionally to prevent sticking, until the potatoes and okra are tender, about 15-20 minutes.
Once the vegetables are cooked, remove the lid and increase the heat slightly to let any excess moisture evaporate, gently stirring to avoid breaking the okra.
Add garam masala and lemon juice, mixing well. Cook for another 2 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with chapati or rice.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 33.5 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3555 mg | 76% | |
*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.
