Low Fat Aloo Bindi Fry
Looking for a healthy twist on a classic Indian dish? This Low Fat Aloo Bindi Fry combines tender potatoes and flavorful okra in a medley of aromatic spices, all prepared with low-calorie cooking spray for a guilt-free indulgence. Perfect for busy weeknights, this recipe requires just 15 minutes of prep time and delivers a vibrant, vegetable-packed dish in under an hour. Featuring a fragrant blend of cumin, garam masala, and ginger-garlic paste, this veggie stir-fry is bursting with flavor while keeping saturated fats at bay. Garnished with fresh coriander leaves, it’s a nutritious and satisfying option for pairing with chapati or steamed rice. Whether you’re cutting back on fat or simply love light, wholesome meals, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 2 medium Potatoes
- 1 medium Onion
- 1 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 3 sprays Low-calorie cooking spray
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the okra thoroughly, pat dry, and cut off the ends. Slice them into 1-inch pieces.
Peel the potatoes and dice them into small cubes.
Finely chop the onion and tomato separately.
Heat a non-stick pan over medium heat and spray it with low-calorie cooking spray.
Add cumin seeds to the pan and let them splutter.
Add the chopped onion to the pan and sauté until they turn translucent.
Mix in the ginger-garlic paste and cook until the raw smell disappears.
Add diced potatoes to the pan and cook for about 5 minutes, stirring occasionally.
Mix in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Stir and cook for another 5 minutes.
Now, add the sliced okra to the pan. Stir everything well to ensure the okra and potatoes are well coated with spices.
Cover the pan with a lid and let it cook on low heat for about 15 minutes, stirring occasionally to avoid sticking.
Once the okra and potatoes are cooked and tender, sprinkle garam masala over the top.
Mix gently and cook for an additional 2-3 minutes.
Garnish the dish with freshly chopped coriander leaves before serving.
Serve hot with chapati or steamed rice.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 29.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4293 mg | 91% | |
*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.
