Keto Bhindi Masala
Discover the vibrant flavors of Keto Bhindi Masala, a low-carb twist on a classic Indian dish designed to fit perfectly into your ketogenic lifestyle. This recipe features tender, sautéed okra (bhindi) infused with aromatic spices like turmeric, coriander, and garam masala, all cooked in ghee or olive oil for a rich, satisfying taste. Fresh ginger, garlic, and green chili add bold, zesty notes, while a sprinkle of cilantro provides the perfect finishing touch. Quick to prepare in under 35 minutes, this healthy and hearty bhindi masala is a versatile option—serve it as a standalone dish or pair it with your favorite keto sides for a complete meal. Perfect for lovers of flavorful, nutrient-packed recipes, this dish balances convenience with authenticity, making it a must-try for those craving delicious Indian keto options.
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 3 tablespoons Ghee or Olive Oil
- 1 medium Onion
- 1 medium Tomato
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 1 small Green Chili
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 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 dry with a clean kitchen towel, and slice it into round pieces about 1/2 inch thick. Ensure the okra is completely dry to prevent it from becoming sticky while cooking.
Finely chop the onion, tomato, garlic, ginger, and green chili.
In a large, heavy-bottomed pan, heat the ghee or olive oil over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Stir in the garlic, ginger, and green chili, and sauté for another minute until the raw aroma disappears.
Add the chopped tomato to the pan and cook until they soften, around 4-5 minutes.
Reduce the heat to low, then mix in the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
Increase the heat to medium-high, add the sliced okra, and stir well to coat them with the spice mixture.
Cook the okra uncovered for about 10-12 minutes, stirring occasionally, until the okra is cooked through but not mushy.
Sprinkle the garam masala over the cooked okra, mix gently, and adjust salt as per taste.
Garnish with freshly chopped cilantro before serving hot as a keto-friendly meal.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2262 mg | 48% | |
*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.
