Paleo Bhindi Ki Sabji

Delight your taste buds with this flavorful and wholesome Paleo Bhindi Ki Sabji, a paleo-friendly twist on the classic Indian okra stir-fry. This vibrant dish combines fresh okra with aromatic spices like cumin, turmeric, and coriander, all sautéed in nutrient-rich coconut oil for a healthy yet satisfying meal. Finely sliced onions, juicy tomatoes, and a hint of green chili bring depth and warmth to the dish, while a drizzle of fresh lemon juice and a sprinkle of chopped cilantro provide a zesty, herbaceous finish. Ready in just 30 minutes, this gluten-free and dairy-free recipe is perfect as a main course or a side dish, paired with your favorite paleo-friendly accompaniments. Whether you’re following a paleo diet or simply craving a light and nourishing meal, this Bhindi Ki Sabji is sure to become a staple in your kitchen.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Fresh okra (bhindi)
• 2 tablespoons Coconut oil
• 1 medium Onion, finely sliced
• 1 medium Tomato, finely chopped
• 2 large Garlic cloves, minced
• 1 medium Green chili, slit lengthwise
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro (coriander leaves), chopped

Directions

Step 1

Wash the okra thoroughly under cold running water. Pat them dry with a kitchen towel to ensure they are completely dry before chopping. Slice off the tops and tails, and cut into roughly 1-inch pieces.

Step 2

Heat the coconut oil in a large, non-stick pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 3

Add the finely sliced onion and saute until they become translucent and start to turn golden brown, about 3-4 minutes.

Step 4

Stir in the minced garlic and slit green chili, sauté for another minute until the garlic is aromatic.

Step 5

Add the chopped tomato and cook until they soften, about 2 minutes.

Step 6

Mix in the turmeric powder, coriander powder, salt, and black pepper. Stir well to combine all the spices with the onion-tomato mixture.

Step 7

Add the chopped okra to the pan, and increase the heat to medium-high. Stir-fry the okra for 1-2 minutes to coat them well with the spices.

Step 8

Reduce the heat to medium-low, cover the pan, and let the okra cook for 10-12 minutes, stirring occasionally to ensure even cooking. Cook until the okra is tender but not mushy.

Step 9

Remove the lid, and increase the heat to high. Stir-fry for an additional 2-3 minutes to evaporate any remaining moisture and to give the okra a slight crispiness.

Step 10

Turn off the heat and add the lemon juice and chopped cilantro. Stir well to combine all the flavors.

Step 11

Serve hot as a main dish or a side, pairing with paleo-friendly accompaniments.

Nutrition Facts

Serving size	(809.2g)

Amount per serving	% Daily Value*
Calories	527.6

Total Fat 30.2g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2418.3mg	0%
Total Carbohydrate 61.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 16.3g
Protein 13.7g	0%

Vitamin D 0IU	0%
Calcium 517.3mg	0%
Iron 7.5mg	0%
Potassium 2158.0mg	0%

*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: 47.3%

Protein: 9.5%

Carbs: 43.1%