Low Fat Okra and Potato Curry
Discover the wholesome flavors of South Asian cuisine with this Low Fat Okra and Potato Curry, a vibrant and nutrient-packed dish perfect for busy weeknights or leisurely weekend meals. Featuring tender okra, hearty potatoes, and a medley of aromatic spices like cumin, turmeric, and garam masala, this recipe strikes the ideal balance between health-conscious cooking and bold, tantalizing taste. With just a tablespoon of vegetable oil and a simmering technique to bring out the rich flavors of fresh tomatoes and ginger-garlic paste, you'll love how light yet satisfying this curry is. Ready in under 40 minutes, this vegetarian masterpiece is best served with fluffy steamed rice or warm flatbread, making it a versatile addition to your dinner rotation. Perfect for those seeking low-fat curry, healthy Indian recipes, or simply a comforting vegetarian dish.
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Recipe Information
Ingredients
- 250 grams okra
- 300 grams potatoes
- 1 large onion
- 2 medium tomato
- 1 tablespoon ginger garlic paste
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 250 ml water
- 2 tablespoons coriander leaves
Instructions
Rinse the okra thoroughly under running water. Pat them dry using a clean kitchen towel, then slice them into 1-inch pieces. Set aside.
Peel the potatoes and chop them into small cubes, approximately 1 inch each. Similarly, finely chop the onion and tomatoes. Set aside.
In a large pan, heat the vegetable oil over medium heat.
Once the oil is heated, add cumin seeds and sauté until they begin to crackle.
Add the chopped onion and sauté until the onion becomes soft and translucent.
Stir in the ginger garlic paste and continue to sauté for about 2 minutes, allowing the raw aroma to dissipate.
Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the spices blend well.
Add the potato cubes and stir well to coat them with the spice mixture. Cook for about 5 minutes, stirring occasionally.
Pour in the water, cover the pan with a lid, and allow the potatoes to cook for about 10 minutes or until they become tender.
Add the sliced okra to the pan, mix gently, and cook uncovered for another 10 minutes or until the okra is cooked and tender.
Sprinkle garam masala over the curry and give it a final stir.
Remove from heat and garnish with finely chopped coriander leaves.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 37.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3556 mg | 76% | |
*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.
