Okra Curry

Dive into the vibrant flavors of this delectable Okra Curry, a simple yet irresistible vegetarian dish that’s perfect for weeknight dinners or special occasions. Tender okra, sautéed to perfection, is simmered in a luscious blend of Indian spices, juicy tomatoes, and aromatic ginger-garlic paste, creating a rich, tangy base enhanced by hints of garam masala and fresh cilantro. This quick and wholesome recipe brings out the best of okra, ensuring it’s tender yet firm and free of its signature stickiness thanks to a clever pre-sauté technique. Ready in under 40 minutes, this curry pairs beautifully with steamed rice, buttery naan, or roti, making it an adaptable and flavorful addition to your meal rotation. Packed with vibrant spices and freshness from a finishing touch of lemon juice, this homemade okra curry is a celebration of bold, wholesome, and satisfying Indian cuisine.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Okra (lady's finger)
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 large Onion
• 2 medium Tomatoes
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the okra well under running water. Pat them dry with a kitchen towel. Trim the ends and cut the okra into 1-inch pieces.

Step 2

Heat 1 tablespoon of oil in a large pan over medium heat. Add the okra pieces to the pan and sauté them for about 8-10 minutes until they are lightly golden and no longer sticky. Remove the okra from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and let them splutter for a few seconds.

Step 4

Add the finely chopped onion and sauté until the onion turns golden brown.

Step 5

Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the oil starts to separate from the mixture, about 5-6 minutes.

Step 7

Add the sautéed okra back into the pan. Mix well to coat the okra with the tomato and spice mixture.

Step 8

Cover the pan and cook on low heat for about 5-7 minutes until the okra is cooked through but still holds its shape.

Step 9

Sprinkle garam masala and chopped fresh cilantro leaves on top. Mix well.

Step 10

Turn off the heat and add the lemon juice. Give it a final stir and serve hot.

Nutrition Facts

Serving size	928.6 grams (928.6g)

Amount per serving	% Daily Value*
Calories	580

Total Fat 31.80g	41%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2429mg	106%
Total Carbohydrate 72.00g	26%
Dietary Fiber 22.10g	79%
Total Sugars 23.00g
Protein 14.60g	29%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 9mg	49%
Potassium 2378mg	51%

*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.

Source of Calories

Fat: 45.2%

Protein: 9.2%

Carbs: 45.5%