High Protein Bhindi Sabzi
Elevate your everyday vegetable sides with this High Protein Bhindi Sabzi, a flavorful and nutrient-packed dish that seamlessly blends tender okra with protein-rich chickpeas. Infused with aromatic Indian spices like cumin, coriander, turmeric, and garam masala, this sabzi is a perfect combination of taste and health. Freshly sliced bhindi is sautéed to perfection with golden garlic, onions, and juicy tomatoes, then simmered alongside chickpeas for a wholesome twist on a classic recipe. The addition of green chilies gives a gentle kick, while a sprinkle of fresh coriander brings a burst of freshness to every bite. Ready in just 40 minutes, this vegan and gluten-free dish pairs beautifully with warm rotis, parathas, or steamed rice, making it an ideal option for a nutritious weekday meal or a casual dinner gathering. With high-protein and low-carb benefits, this bhindi sabzi is perfect for anyone seeking healthy and delicious Indian comfort food.
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Recipe Information
Ingredients
- 400 grams fresh okra (bhindi), sliced
- 200 grams cooked or canned chickpeas, drained
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, slit lengthwise
- 3 garlic cloves, minced
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons oil
- 1 teaspoon salt
Instructions
Wash the okra under running water thoroughly and pat them dry using a kitchen towel. Ensure the okra is completely dry to prevent sliminess when cooking.
Cut off the tips and tops of the okra and slice them into 1/2 inch pieces.
Heat the oil in a large pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter.
Add the minced garlic and green chili. Sauté for about 1 minute until the garlic is golden and fragrant.
Add the chopped onion to the pan and sauté until they become translucent.
Stir in the chopped tomato and cook for 3-4 minutes until they are soft.
Add the sliced okra to the pan, along with turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the okra with the spices.
Cook for about 10-12 minutes on medium-low heat, stirring occasionally until the okra is tender and almost cooked.
Add the cooked or canned chickpeas to the pan and mix well. Allow the sabzi to cook for another 5-6 minutes to ensure the flavors meld together.
Sprinkle garam masala over the sabzi and give it a final mix. Adjust salt and spices according to your taste.
Garnish with freshly chopped coriander leaves and serve hot with rotis, parathas, or rice as desired.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 26.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2579 mg | 55% | |
*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.
