Vegetarian Bhindi Gosht
Delight in the bold flavors of 'Vegetarian Bhindi Gosht,' a creative twist on the traditional meat-based dish, celebrating the hearty goodness of okra! This richly spiced recipe infuses tender sautéed okra with the deep, aromatic notes of cumin seeds, garam masala, and a medley of other classic Indian spices, all simmered in a luscious tomato-onion gravy. Perfect for vegetarians seeking a plant-based alternative to a beloved South Asian classic, this dish is ready in under an hour and pairs wonderfully with steamed rice or warm naan. With its vibrant flavors and fragrant spice profile, this vegetarian bhindi recipe is sure to become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 500 grams Okra
- 4 tablespoons Vegetable Oil
- 2 medium Onion
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 3 medium Tomato
- 1 teaspoon Cumin Seeds
- 2 teaspoons Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Fresh Coriander
Instructions
Wash and pat dry the okra. Trim the ends and cut them into 1-inch pieces.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the okra and sauté it until it is lightly browned and cooked through. This should take about 8-10 minutes. Remove from pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil and add the cumin seeds. Allow them to crackle for about 30 seconds.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger and garlic pastes, and sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil starts to separate.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 3-4 minutes to incorporate the spices.
Add half a cup of water and bring the mixture to a simmer.
Return the sautéed okra to the pan and stir gently to coat it with the spice mixture.
Cover and cook on low heat for another 8-10 minutes, allowing the flavors to meld together.
Sprinkle the dish with garam masala and fresh coriander leaves. Give it a final stir.
Remove from the heat and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7491 mg | 326% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 52.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3235 mg | 69% | |
*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.
