Okra Curry
Bursting with vibrant flavors and aromatic spices, this Okra Curry recipe is a quick and satisfying Indian-inspired dish that's perfect for weeknight dinners. Tender, golden-sautéed okra is simmered in a rich and tangy tomato-based sauce infused with cumin, turmeric, coriander, and garam masala, creating a delightful balance of earthy and zesty flavors. Fresh cilantro and a splash of lemon juice offer a finishing touch of brightness, making every bite refreshing and flavorful. With just 15 minutes of prep time and 25 minutes of cooking time, this easy okra curry is ready to serve in under an hour and pairs beautifully with steamed rice or warm chapatis. Perfect for vegetarian meals, this recipe is an ideal option for those looking to explore the magic of Indian spices while keeping it simple and wholesome.
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Recipe Information
Ingredients
- 400 grams Okra (lady's finger)
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 large Onion
- 2 medium Tomatoes
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the okra well under running water. Pat them dry with a kitchen towel. Trim the ends and cut the okra into 1-inch pieces.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the okra pieces to the pan and sauté them for about 8-10 minutes until they are lightly golden and no longer sticky. Remove the okra from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and let them splutter for a few seconds.
Add the finely chopped onion and sauté until the onion turns golden brown.
Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the oil starts to separate from the mixture, about 5-6 minutes.
Add the sautéed okra back into the pan. Mix well to coat the okra with the tomato and spice mixture.
Cover the pan and cook on low heat for about 5-7 minutes until the okra is cooked through but still holds its shape.
Sprinkle garam masala and chopped fresh cilantro leaves on top. Mix well.
Turn off the heat and add the lemon juice. Give it a final stir and serve hot.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 23.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2378 mg | 51% | |
*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.
