Nut-Free Aloo Bindi Fry

Discover the perfect comfort food recipe with this Nut-Free Aloo Bindi Fry—an easy and flavorful Indian stir-fry featuring tender potatoes and crispy okra (bindi), all tossed in a medley of warm spices like turmeric, coriander, and cumin. This dish is entirely nut-free, making it an excellent choice for allergy-friendly cooking. The recipe comes together in just 45 minutes, with golden sautéed onions, fragrant garlic, and a touch of heat from green chilies amplifying its deliciousness. Finished with juicy tomatoes for a hint of tang, this Aloo Bindi Fry is a versatile side dish that pairs beautifully with steamed rice or fluffy Indian breads like roti or naan. Perfect for weeknight dinners or as part of a festive spread, this healthy, plant-based recipe is sure to become your go-to comfort meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash the potatoes and peel them. Cut the potatoes into small cubes and soak them in water to prevent discoloration.

Step 2

Rinse the okra thoroughly and pat them dry with a kitchen towel. Cut off the ends and slice the okra into 1-inch pieces.

Step 3

Slice the onion thinly, chop the tomato, and mince the garlic cloves.

Step 4

Slit the green chilies vertically and keep them aside.

Step 5

Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.

Step 6

Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 7

Add the sliced onions and sauté until they turn golden brown.

Step 8

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.

Step 9

Add the sliced okra, green chilies, turmeric powder, red chili powder, coriander powder, and salt.

Step 10

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.

Step 11

Add the chopped tomato and cook for an additional 3-5 minutes until the tomatoes are softened and well incorporated into the dish.

Step 12

Adjust seasoning if needed and serve hot as a side dish with rice or Indian bread.

Nutrition Facts

Serving size	1277.4 grams (1277.4g)

Amount per serving	% Daily Value*
Calories	1201

Total Fat 45.40g	58%
Saturated Fat 3.30g	16%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3642mg	158%
Total Carbohydrate 186.90g	68%
Dietary Fiber 28.90g	103%
Total Sugars 33.00g
Protein 26.30g	53%

Vitamin D 0IU	0%
Calcium 422mg	32%
Iron 14mg	75%
Potassium 4882mg	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.

Source of Calories

Fat: 32.4%

Protein: 8.3%

Carbs: 59.3%