Paleo Bhindi Sabzi
Discover the perfect harmony of health and flavor with this Paleo Bhindi Sabzi recipe, a delightful twist on the classic Indian dish that's tailored for a paleo lifestyle. Featuring tender okra sautéed in aromatic coconut oil, this low-carb, gluten-free recipe is packed with earthy spices like cumin, coriander, and turmeric for a vibrant, savory flavor profile. Fresh onion, tomato, and garlic add depth, while bright cilantro and a splash of lemon juice bring a refreshing finish. Quick and easy to prepare in under 40 minutes, this wholesome dish pairs beautifully with cauliflower rice or stands alone as a nutritious side. Whether you're embracing paleo or simply love clean eating, this Paleo Bhindi Sabzi is a mouthwatering choice for any meal.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 medium onion
- 1 medium tomato
- 3 small garlic cloves
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Wash and dry the fresh okra thoroughly. Slice the okra into 1-inch pieces, discarding the ends.
Finely chop the onion, tomato, and garlic cloves. Set them aside.
Heat the coconut oil in a large skillet over medium heat.
Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté for 5 minutes until the onion turns translucent.
Stir in the garlic and continue to sauté for another minute.
Add the chopped tomato and cook for 3-4 minutes until the tomato softens.
Toss in the sliced okra and mix well to coat with the onion-tomato mixture.
Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the okra. Stir well to combine.
Reduce the heat to low, cover the skillet with a lid, and let it cook for 10-12 minutes, stirring occasionally until the okra is tender and cooked through.
Remove the lid and cook for an additional 3-4 minutes, allowing any excess moisture to evaporate and the okra to get a slightly crispy texture.
Squeeze lemon juice over the cooked okra and garnish with freshly chopped cilantro.
Remove from heat and serve hot as a side dish or pair with cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 17.7 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2216 mg | 47% | |
*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.
