Paleo Aloo Bhindi Fry
Elevate your Paleo dining experience with this sensational Paleo Aloo Bhindi Fry, a vibrant twist on the classic Indian vegetable stir-fry. Packed with wholesome okra (bhindi) and nutrient-rich sweet potatoes, this dish is flavored with aromatic spices like cumin, turmeric, and coriander, all sautéed in luscious coconut oil for a hearty, clean-eating meal. The combination of tender vegetables, a fragrant ginger-garlic base, and a tangy burst of lemon juice creates a symphony of flavors that’s perfect for a side dish or paired with Paleo-friendly flatbreads. Ready in under 40 minutes and garnished with fresh cilantro, this gluten-free, grain-free recipe is as easy to make as it is satisfying.
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Recipe Information
Ingredients
- 250 grams okra (bhindi)
- 200 grams sweet potatoes
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 inch piece, julienned ginger
- 3 minced garlic cloves
- 1 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Wash the okra thoroughly and pat dry with a kitchen towel. Trim the ends and cut them into 1-inch pieces.
Peel and dice the sweet potatoes into small cubes and set aside.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter for a few seconds.
Add the julienned ginger and minced garlic. Sauté for about 1-2 minutes until fragrant.
Add the diced sweet potatoes to the skillet and stir-fry for about 5 minutes until they start to soften.
Sprinkle 0.5 teaspoon of turmeric powder and 0.5 teaspoon of red chili powder over the potatoes and mix well.
Add the chopped okra to the skillet. Stir to combine with the sweet potatoes.
Season the mixture with 1 teaspoon of salt and 1 teaspoon of coriander powder.
Reduce heat to low and cover the skillet. Let the vegetables cook for about 15 minutes, stirring occasionally, until the okra is tender and the potatoes are cooked through.
Uncover the skillet and increase the heat to medium. Cook for an additional 3-5 minutes while stirring. This helps in evaporating any excess moisture and gives the dish a nice texture.
Finish by adding 1 tablespoon of lemon juice and garnishing with 2 tablespoons of freshly chopped cilantro.
Serve hot as a side dish or with your choice of Paleo-friendly flatbreads.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1013 mg | 22% | |
*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.
