Low Carb Bhindi Masala
Elevate your low-carb meal repertoire with this vibrant and flavorful Low Carb Bhindi Masala! This classic Indian okra curry is a guilt-free delight, combining tender, golden-fried okra with a rich, aromatic blend of tomatoes, onions, and an array of earthy spices like coriander, turmeric, and garam masala. Perfect for those embracing a low-carb lifestyle, this dish omits heavy carb-laden fillers without compromising on bold, authentic flavors. Each bite is bursting with zest, thanks to fresh ingredients like grated ginger, garlic, and a hint of green chili. Quick to prep in just 15 minutes and ready in under 30, it’s an ideal choice for busy weeknights or wholesome gatherings. Serve it alongside cauliflower rice, zucchini noodles, or enjoy it on its own—this versatile dish is both comforting and nutritious. Garnished with a sprinkle of fresh cilantro, this Low Carb Bhindi Masala is bound to become a go-to favorite for health-conscious foodies!
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Ingredients
- 500 grams Fresh okra
- 2 medium Tomato
- 1 large Onion
- 1 small Green chili
- 1 inch piece Ginger
- 3 Garlic cloves
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons chopped Cilantro
Directions
Step 1
Wash and dry the okra. Trim the ends and cut them into 1-inch pieces.
Step 2
Chop the onions and tomatoes finely. Slit the green chili lengthwise. Peel and grate the ginger and garlic.
Step 3
Heat 2 tablespoons of oil in a large pan over medium heat. Once the oil is hot, add the okra and fry for about 8-10 minutes until they are slightly crispy. Stir occasionally. Remove the okra from the pan and set aside.
Step 4
In the same pan, add the remaining 1 tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds.
Step 5
Add the chopped onions and sauté for 4-5 minutes until they turn golden brown.
Step 6
Add the grated ginger and garlic, followed by the slit green chili. Sauté for another minute to bring out their aroma.
Step 7
Stir in chopped tomatoes and cook until they soften and meld into a thick paste, about 5 minutes.
Step 8
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well to incorporate the spices with the tomato mixture.
Step 9
Add the fried okra to the pan. Mix well to coat the okra with the masala.
Step 10
Cover the pan and let it cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
Step 11
Uncover and sprinkle garam masala over the dish, mixing it thoroughly.
Step 12
Garnish with fresh chopped cilantro before serving.
Step 13
Serve hot as a side dish with a main course or as a topping on a savory low-carb bread.
Nutrition Facts
| Serving size | (1044.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 755.7 |
| Total Fat 43.1g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 0mg | 0% |
| Sodium 4772.5mg | 0% |
| Total Carbohydrate 92.4g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 38.0g | |
| Protein 17.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 581.1mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2592.9mg | 0% |
Source of Calories