Sugar-Free Okra and Potato Curry
Experience the vibrant flavors of a **Sugar-Free Okra and Potato Curry**, a wholesome and aromatic dish perfect for everyday meals or healthy dinner options. This warm, comforting curry combines tender okra and creamy potatoes with a flavorful blend of Indian spices like turmeric, cumin, and garam masala, all simmered together for a perfectly balanced and naturally sugar-free experience. Featuring fresh ingredients like tomatoes, ginger, and garlic, this dish is packed with nutrients and bold flavors. Garnished with fragrant cilantro, it pairs beautifully with rice, roti, or naan, making it a versatile and satisfying addition to your table. Ready in just about an hour, this recipe is ideal for anyone seeking a health-conscious yet indulgent meal that celebrates the rich tradition of Indian cuisine.
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Recipe Information
Ingredients
- 300 grams okra
- 2 medium-sized potatoes
- 1 large onion
- 2 medium-sized tomatoes
- 3 pieces garlic cloves
- 1 inch piece ginger
- 1 medium green chili
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 1 cup water
Instructions
Begin by washing the okra thoroughly under cold water. Pat them dry using a kitchen towel to remove any moisture.
Trim the ends of the okra and cut them into 1-inch pieces.
Peel and dice the potatoes into 1-inch cubes. Keep them submerged in water to prevent oxidation.
Finely chop the onion, tomatoes, garlic, and ginger. Slit the green chili lengthwise.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds.
Stir in the chopped onions and sauté until they turn golden brown.
Add the minced garlic, ginger, and green chili to the pan, cooking for another minute until fragrant.
Introduce the diced tomatoes and cook until they begin to soften, about 3-4 minutes.
Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Stir the spices into the mixture and cook for an additional minute.
Drain the potatoes and add them to the pan. Mix well to coat them with the spices.
Pour in the water, cover the pan with a lid, and let it simmer on low heat for about 10 minutes or until the potatoes are halfway cooked.
Add the okra and stir gently. Cover the pan again and cook for another 15-20 minutes, stirring occasionally, until the okra and potatoes are completely cooked.
Once the vegetables are tender, sprinkle garam masala over the curry and mix.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 26.6 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4320 mg | 92% | |
*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.
