Low Fat Aloo Bhindi Fry
Packed with vibrant flavors and low in fat, this Low Fat Aloo Bhindi Fry is a delicious, guilt-free spin on a classic Indian stir-fry. Featuring tender okra (bhindi), golden potatoes, and aromatic spices like cumin, turmeric, and garam masala, this dish is a perfect balance of taste and nutrition. With just a tablespoon of oil, the vegetables are cooked to perfection without compromising on their rich, authentic flavors. The addition of fresh coriander and lightly sautéed onions and tomatoes brings a delightful freshness to every bite. Ready in under 40 minutes, this easy and wholesome recipe makes the perfect side dish for a comforting meal. Serve it with roti, paratha, or rice for a satisfying lunch or dinner that’s flavorful, healthy, and full of texture. Keywords: low fat aloo bhindi fry, healthy Indian recipes, easy side dish, vegan stir-fry, vegetarian Indian recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Bhindi (Okra)
- 200 grams Potatoes
- 1 medium Onion
- 1 medium Tomato
- 1 small Green Chili
- 0.5 teaspoon Cumin Seeds
- 0.25 teaspoon Turmeric Powder
- 0.25 teaspoon Red Chili Powder
- 0.5 teaspoon Coriander Powder
- 0.25 teaspoon Garam Masala
- 0.5 teaspoon Salt
- 1 tablespoon Oil
- 2 tablespoons Fresh Coriander Leaves
Instructions
Wash and pat dry the bhindi (okra) thoroughly to remove any moisture. Trim the ends and cut them into 1-inch pieces.
Peel the potatoes and cut them into small cubes of about 1-inch size. Keep them in water to prevent discoloration.
Finely slice the onion and chop the tomato. Slit the green chili lengthwise.
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
Add cumin seeds and let them splutter. Add the green chili for a minute until fragrant.
Add sliced onions to the pan. Sauté until they become golden brown.
Drain and add the potato cubes to the pan. Stir well to coat the potatoes with spices.
Add turmeric powder, red chili powder, coriander powder, and salt to the potatoes. Mix well and cook for about 5 minutes, stirring occasionally.
Add chopped tomatoes to the mixture and cook until they become soft.
Add the bhindi (okra) pieces to the pan and mix gently, ensuring not to break them.
Lower the heat and cover the pan. Cook for about 15 minutes, stirring occasionally, until the bhindi is cooked and tender.
Sprinkle garam masala and mix well. Cook uncovered for another 2-3 minutes to eliminate any sliminess of the okra.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2403 mg | 51% | |
*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.
