Paleo Bhindi Sabji
Discover the perfect Paleo-friendly twist on a classic Indian dish with this Paleo Bhindi Sabji! Featuring vibrant, tender okra (bhindi) sautéed to perfection in nutrient-rich coconut oil, this healthy recipe is packed with bold flavors from aromatic cumin seeds, zesty lime juice, and a fragrant blend of spices like turmeric, coriander, and chili powder. Quick and easy to prepare, this gluten-free, dairy-free, and Whole30-compliant dish is ready in just 40 minutes, making it an ideal pick for weeknight dinners. Garnished with fresh cilantro, this versatile sabji can be enjoyed as a side dish or paired with your favorite protein for a satisfying and wholesome meal. Perfect for those following a Paleo lifestyle or anyone looking to savor the natural goodness of this plant-based delight!
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 unit medium onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 0.25 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Wash the okra thoroughly and pat dry with a kitchen towel. Make sure they are completely dry to avoid sliminess during cooking.
Slice the okra into 1/2 inch pieces and set aside.
Heat the coconut oil in a large skillet over medium heat.
Add cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the skillet and sauté until it turns translucent, about 3-4 minutes.
Stir in the ginger paste and garlic paste, cooking for an additional minute until the raw smell dissipates.
Add the turmeric powder, coriander powder, cumin powder, red chili powder, and black pepper to the skillet. Mix well to coat the onions and cook for 1-2 minutes.
Increase the heat to medium-high and add the sliced okra to the spiced onion mixture. Stir gently to combine.
Sprinkle the salt over the okra and stir again to distribute evenly.
Cook the okra uncovered, stirring occasionally, for about 10-12 minutes, or until the okra is tender and slightly crispy.
Remove the skillet from heat and drizzle lime juice over the bhindi sabji, tossing gently to mix.
Garnish with fresh cilantro before serving.
Serve hot as a side dish or with a protein of choice for a complete Paleo meal.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 13.0 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1945 mg | 41% | |
*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.
