Paleo Aloo Bhindi
Discover the magic of "Paleo Aloo Bhindi," a wholesome twist on the classic Indian dish that’s both Paleo-friendly and packed with nutrients! This savory recipe replaces traditional potatoes with naturally sweet and vibrant sweet potatoes, perfectly complementing the earthy flavors of tender okra (bhindi). Stir-fried in aromatic coconut oil with a medley of fragrant spices—like cumin, turmeric, and coriander—this dish offers a delightful balance of warmth and zest. Fresh ginger, garlic, and tomatoes enhance the flavor profile, while a sprinkle of fresh cilantro adds a bright, herby finish. Ready in just 45 minutes, this clean, gluten-free, and vegan delight is ideal for a satisfying and healthy meal. Perfect as a main dish or a flavorful side, Paleo Aloo Bhindi is a must-try for anyone seeking a modern, nutritious take on Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 200 grams Sweet Potatoes
- 3 tablespoons Coconut Oil
- 1 medium Onion
- 1 medium Tomato
- 1 inch piece Ginger
- 3 cloves Garlic
- 0.5 teaspoons Turmeric Powder
- 1 teaspoons Cumin Seeds
- 1 teaspoons Coriander Powder
- 0.5 teaspoons Red Chili Powder
- 1 teaspoons Salt
- 2 tablespoons Fresh Cilantro
Instructions
Wash and dry the okra thoroughly to prevent it from becoming slimy. Cut it into 1-inch pieces.
Peel the sweet potatoes and chop them into small cubes.
Finely chop the onion, tomato, ginger, and garlic.
Heat 2 tablespoons of coconut oil in a large non-stick pan over medium heat.
Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until it turns golden brown.
Add the ginger and garlic, sauté for another minute until fragrant.
Stir in the chopped tomato and cook until soft and mushy.
Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another minute.
Add the sweet potato cubes, cover the pan, and cook for about 10 minutes, stirring occasionally until they are just tender.
Remove the sweet potatoes from the pan and set them aside.
In the same pan, add the remaining tablespoon of coconut oil, increase the heat to medium-high, and add the okra. Stir-fry the okra for 5-7 minutes until lightly browned and cooked through.
Return the sweet potatoes to the pan with the okra. Mix everything together gently and cook for another 5 minutes, allowing the flavors to meld.
Adjust seasoning if needed and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 34.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2202 mg | 47% | |
*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.
