Paleo Bhindi Masala
Discover the vibrant flavors of **Paleo Bhindi Masala**, a wholesome twist on the classic Indian okra curry that’s entirely gluten-free, dairy-free, and perfect for those following a paleo lifestyle. This delicious recipe combines tender sautéed okra with a rich, aromatic spice blend made from turmeric, coriander, cumin, and red chili powder, all simmered in coconut oil for a health-conscious yet indulgent taste. Fresh tomato and golden onion serve as the base for a flavorful masala, while ginger-garlic paste adds zesty depth. Easy to prepare in under 45 minutes, this dish is garnished with fragrant coriander leaves for a fresh finishing touch. Serve this Paleo Bhindi Masala with your favorite cauliflower rice or enjoy it on its own as a satisfying and nutrient-packed side. Perfect for clean eating enthusiasts craving bold, Indian-inspired flavors!
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Recipe Information
Ingredients
- 500 grams fresh okra
- 3 tablespoons coconut oil
- 1 unit large onion
- 1 unit tomato
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 tablespoons fresh coriander leaves
- 1 teaspoon salt
Instructions
Wash the okra thoroughly and dry them using a kitchen towel. Cut off the ends and slice the okra into 1-inch rounds.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the sliced okra and sauté until they begin to brown and become slightly crispy. This should take about 10 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Finely chop the onion and add it to the pan. Sauté until the onion turns golden brown.
Finely chop the tomato and add it to the pan along with the ginger-garlic paste. Cook until the tomato is softened and the mixture forms a paste.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt to the pan. Stir well to combine with the onion-tomato paste.
Return the sautéed okra to the pan and mix well to coat the okra with the spice mixture.
Cover the pan and let it cook on low heat for about 10 minutes, stirring occasionally until the okra is cooked through and flavors meld together.
Garnish your Paleo Bhindi Masala with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 24.8 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2155 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.
