Low Carb Bhindi Masala
Discover the vibrant flavors of Low Carb Bhindi Masala, a healthy twist on the classic Indian dish! This recipe transforms fresh okra into a flavorful masterpiece by sautéing it to perfection and combining it with a rich masala made from onions, tomatoes, and aromatic spices like cumin, coriander, and garam masala. With minimal oil and carb-friendly ingredients, this dish is a guilt-free indulgence that’s perfect for keto or low-carb diets. Ready in under 40 minutes and garnished with fresh cilantro, it pairs beautifully as a side dish or as a topping for low-carb bread. Elevate your meal with this fragrant, wholesome, and easy-to-make recipe that’s bursting with authentic Indian spices!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fresh okra
- 2 medium Tomato
- 1 large Onion
- 1 small Green chili
- 1 inch piece Ginger
- 3 Garlic cloves
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons chopped Cilantro
Instructions
Wash and dry the okra. Trim the ends and cut them into 1-inch pieces.
Chop the onions and tomatoes finely. Slit the green chili lengthwise. Peel and grate the ginger and garlic.
Heat 2 tablespoons of oil in a large pan over medium heat. Once the oil is hot, add the okra and fry for about 8-10 minutes until they are slightly crispy. Stir occasionally. Remove the okra from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté for 4-5 minutes until they turn golden brown.
Add the grated ginger and garlic, followed by the slit green chili. Sauté for another minute to bring out their aroma.
Stir in chopped tomatoes and cook until they soften and meld into a thick paste, about 5 minutes.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well to incorporate the spices with the tomato mixture.
Add the fried okra to the pan. Mix well to coat the okra with the masala.
Cover the pan and let it cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
Uncover and sprinkle garam masala over the dish, mixing it thoroughly.
Garnish with fresh chopped cilantro before serving.
Serve hot as a side dish with a main course or as a topping on a savory low-carb bread.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4772 mg | 208% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 38.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2593 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.
