Whole30 Bhindi Masala
Discover a vibrant, flavorful twist on a classic Indian dish with this Whole30 Bhindi Masala recipe! Perfectly pan-sauteed okra is combined with a rich medley of onions, tomatoes, and warming spices like turmeric, coriander, and cumin, all brought together with the subtle nuttiness of coconut oil. The dish is topped with fresh cilantro and a splash of zesty lime juice, making each bite irresistibly fresh and satisfying. This nutritious and naturally gluten-free recipe fits seamlessly into a Whole30 meal plan, and pairs beautifully with cauliflower rice or as a standalone vegetable side dish. Simple to prepare and bursting with authentic, bold flavors, this wholesome bhindi masala is sure to become a favorite for health-conscious home cooks and curry lovers alike!
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Recipe Information
Ingredients
- 500 grams okra
- 3 tablespoons coconut oil
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Wash the okra thoroughly and pat it dry with a clean kitchen towel. Trim both ends and cut into 1-inch pieces.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the okra and sauté for about 10 minutes, stirring occasionally until it starts to brown and becomes slightly crispy. Remove the okra from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Once hot, add the cumin seeds and let them sizzle for a few seconds until they become fragrant.
Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Stir in the minced ginger and garlic, and cook for another 1 minute.
Add the chopped tomatoes and cook until they soften and break down, about 4 minutes.
Add the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine all the spices with the onion-tomato mixture.
Return the cooked okra to the pan, and gently stir to coat the okra with the spice mixture. Cook for another 5 minutes until all the flavors blend together.
Remove from heat, sprinkle with chopped cilantro and squeeze lime juice over the top before serving.
Serve hot as a side dish or as a main course with cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 19.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2530 mg | 54% | |
*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.
