Soy-Free Aloo Bindi Fry
Dive into the vibrant flavors of this Soy-Free Aloo Bindi Fry, a mouthwatering Indian stir-fry featuring tender okra, golden potatoes, and a medley of aromatic spices. Perfect for those seeking a plant-based, soy-free dish, this recipe combines fresh vegetables with bold seasonings like cumin, turmeric, and garam masala, creating a flavorful feast in just 45 minutes. The okra is cooked to perfection without becoming slimy, and the rich blend of ginger, garlic, and green chilies adds a delightful kick. Ideal for pairing with warm roti or fluffy rice, this simple yet satisfying recipe is a versatile addition to your meal rotation. Garnished with fresh cilantro, it’s a wholesome and crowd-pleasing choice for any occasion.
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Recipe Information
Ingredients
- 300 grams Okra
- 2 medium Potatoes
- 1 large Onion
- 1 medium Tomato
- 2 pieces Green chilies
- 1 inch piece Ginger
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro
Instructions
Wash the okra thoroughly, pat it dry with a towel, and then chop it into 1-inch pieces.
Peel and chop the potatoes into small cubes and set aside.
Finely slice the onion, dice the tomato, chop the green chilies, and mince the ginger and garlic.
Heat the olive oil in a large frying pan over medium heat. Add cumin seeds and fry until they start to crackle.
Add the sliced onions, minced ginger, and garlic. Sauté until the onions become translucent.
Stir in the chopped green chilies and tomatoes. Cook for 3-4 minutes until the tomatoes soften.
Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2 minutes.
Add the chopped potatoes, stir to coat with the spices, and cover the pan. Cook for 10 minutes, stirring occasionally.
Add the chopped okra and continue cooking uncovered for another 10-15 minutes or until the okra is tender and cooked through. Stir occasionally to prevent sticking.
Once the vegetables are cooked, sprinkle the garam masala over the top and stir well.
Garnish with freshly chopped cilantro before serving.
Serve hot with roti or rice.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 31.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4015 mg | 85% | |
*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.
