Paleo Bhindi Ki Sabji
Discover the vibrant flavors of Paleo Bhindi Ki Sabji, a wholesome, gluten-free Indian dish perfect for health-conscious foodies. This recipe transforms tender okra (bhindi) into a mouthwatering stir-fry with aromatic spices like cumin, turmeric, and coriander, all cooked to perfection in nutrient-rich coconut oil. Infused with the zest of fresh lemon juice and garnished with fragrant cilantro, this paleo-friendly take on a traditional favorite is bursting with bold, earthy flavors. Ideal as a satisfying main or side dish, it pairs beautifully with grain-free accompaniments, making it a must-try for anyone seeking a nutritious yet flavorful addition to their meal rotation. Ready in under 30 minutes, it’s convenient, delicious, and packed with nourishing ingredients!
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 2 tablespoons Coconut oil
- 1 medium Onion, finely sliced
- 1 medium Tomato, finely chopped
- 2 large Garlic cloves, minced
- 1 medium Green chili, slit lengthwise
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
Instructions
Wash the okra thoroughly under cold running water. Pat them dry with a kitchen towel to ensure they are completely dry before chopping. Slice off the tops and tails, and cut into roughly 1-inch pieces.
Heat the coconut oil in a large, non-stick pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely sliced onion and saute until they become translucent and start to turn golden brown, about 3-4 minutes.
Stir in the minced garlic and slit green chili, sauté for another minute until the garlic is aromatic.
Add the chopped tomato and cook until they soften, about 2 minutes.
Mix in the turmeric powder, coriander powder, salt, and black pepper. Stir well to combine all the spices with the onion-tomato mixture.
Add the chopped okra to the pan, and increase the heat to medium-high. Stir-fry the okra for 1-2 minutes to coat them well with the spices.
Reduce the heat to medium-low, cover the pan, and let the okra cook for 10-12 minutes, stirring occasionally to ensure even cooking. Cook until the okra is tender but not mushy.
Remove the lid, and increase the heat to high. Stir-fry for an additional 2-3 minutes to evaporate any remaining moisture and to give the okra a slight crispiness.
Turn off the heat and add the lemon juice and chopped cilantro. Stir well to combine all the flavors.
Serve hot as a main dish or a side, pairing with paleo-friendly accompaniments.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 16.3 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2158 mg | 46% | |
*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.
