Whole30 Aloo Bhindi
Whole30 Aloo Bhindi is a vibrant, veggie-forward Indian-inspired dish that redefines comfort food while adhering to the principles of the Whole30 dietary plan. Featuring tender okra (bhindi) paired with golden, perfectly cooked potatoes (aloo), this recipe is a harmonious blend of nutrient-rich vegetables and warm, aromatic spices like turmeric, cumin, and coriander. The use of coconut oil adds a subtly rich flavor while keeping the dish Whole30-compliant, and the tomato-onion sauce ties everything together with a luscious, fragrant base. Ready in just 45 minutes, this skillet dinner is as wholesome as it is satisfying, making it perfect for a healthy yet indulgent weeknight meal. Garnished with fresh coriander leaves, it’s a feast for both the eyes and the palate. Whether you’re embracing Whole30 or simply seeking a nutritious, gluten-free, plant-based delight, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 2 medium Potatoes (Aloo)
- 2 tablespoons Coconut oil
- 1 large Red onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
Instructions
Start by washing the okra thoroughly. Pat them dry with a clean towel and slice off the ends. Cut them into 1-inch pieces.
Peel and dice the potatoes into small cubes. Set aside in a bowl of water to prevent browning.
Finely chop the onion, mince the garlic and ginger, and dice the tomatoes.
Heat the coconut oil in a non-stick skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions to the skillet and sauté until they become translucent, about 2-3 minutes.
Stir in the garlic and ginger and cook for another minute, ensuring they do not burn.
Add the tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the tomatoes break down and form a sauce, about 5 minutes.
Drain the potatoes and add them to the skillet, stirring well to coat with the tomato-onion mixture. Cover and cook for 8-10 minutes until the potatoes are partially cooked.
Add the sliced okra to the skillet, mix well, and continue cooking uncovered. Stir occasionally and cook until the okra is tender but not slimy, and the potatoes are fully cooked, about 12-15 minutes.
Adjust salt as needed and garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 22.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3734 mg | 79% | |
*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.
