Nut-Free Aloo Bindi Fry
Discover the vibrant flavors of **Nut-Free Aloo Bindi Fry**, a delightful Indian stir-fry dish that’s as wholesome as it is delicious. This easy-to-make recipe combines tender cubes of potatoes and perfectly sautéed okra, seasoned with aromatic spices like cumin, turmeric, coriander, and red chili powder. With a tantalizing base of golden-browned onions, garlic, and a late addition of juicy tomatoes, this nut-free version of the classic *Aloo Bindi Fry* delivers big flavor without any allergens. It's cooked to perfection in just 45 minutes, offering a crispy, slightly caramelized texture with every bite. Serve this healthy side dish alongside steamed rice or warm Indian bread for a comforting, vegetarian meal that everyone will love. Perfect for those looking for nut-free Indian recipes, this dish also works wonderfully for weeknight dinners or lunchbox meals.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 250 grams Okra (Bindi)
- 1 medium Onion
- 1 medium Tomato
- 3 Garlic cloves
- 2 Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 3 tablespoons Oil
Instructions
Wash the potatoes and peel them. Cut the potatoes into small cubes and soak them in water to prevent discoloration.
Rinse the okra thoroughly and pat them dry with a kitchen towel. Cut off the ends and slice the okra into 1-inch pieces.
Slice the onion thinly, chop the tomato, and mince the garlic cloves.
Slit the green chilies vertically and keep them aside.
Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced onions and sauté until they turn golden brown.
Drain the potato cubes and add them to the pan. Mix well, cover with a lid, and let them cook for about 5 minutes until they start to soften.
Add the sliced okra, green chilies, turmeric powder, red chili powder, coriander powder, and salt.
Mix everything thoroughly, cover the pan, and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes and okra are cooked through and slightly crispy.
Add the chopped tomato and cook for an additional 3-5 minutes until the tomatoes are softened and well incorporated into the dish.
Adjust seasoning if needed and serve hot as a side dish with rice or Indian bread.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 33.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4882 mg | 104% | |
*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.
