Paleo Bhindi Sabji

Embrace the vibrant flavors of "Paleo Bhindi Sabji," a wholesome, gluten-free Indian stir-fry perfect for a clean-eating lifestyle. This dish celebrates tender okra (bhindi), sautéed to perfection with fragrant cumin seeds, caramelized onions, and a robust blend of turmeric, coriander, and red chili powder. Cooked in coconut oil for a subtle tropical essence, this paleo-friendly recipe is free of grains and dairy, making it an ideal choice for those following a paleo diet. A splash of lime juice and a garnish of fresh cilantro add a zesty, aromatic finish. Ready in under 40 minutes, this easy-to-make side dish can stand alone or pair beautifully with grilled proteins for a balanced meal. Perfect for those who crave flavorful Indian cuisine with a healthy twist, this Paleo Bhindi Sabji is a delicious way to keep your meals both nourishing and satisfying!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams fresh okra (bhindi)
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 unit medium onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon red chili powder
• 0.25 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Wash the okra thoroughly and pat dry with a kitchen towel. Make sure they are completely dry to avoid sliminess during cooking.

Step 2

Slice the okra into 1/2 inch pieces and set aside.

Step 3

Heat the coconut oil in a large skillet over medium heat.

Step 4

Add cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.

Step 5

Add the chopped onion to the skillet and sauté until it turns translucent, about 3-4 minutes.

Step 6

Stir in the ginger paste and garlic paste, cooking for an additional minute until the raw smell dissipates.

Step 7

Add the turmeric powder, coriander powder, cumin powder, red chili powder, and black pepper to the skillet. Mix well to coat the onions and cook for 1-2 minutes.

Step 8

Increase the heat to medium-high and add the sliced okra to the spiced onion mixture. Stir gently to combine.

Step 9

Sprinkle the salt over the okra and stir again to distribute evenly.

Step 10

Cook the okra uncovered, stirring occasionally, for about 10-12 minutes, or until the okra is tender and slightly crispy.

Step 11

Remove the skillet from heat and drizzle lime juice over the bhindi sabji, tossing gently to mix.

Step 12

Garnish with fresh cilantro before serving.

Step 13

Serve hot as a side dish or with a protein of choice for a complete Paleo meal.

Nutrition Facts

Serving size	(695.2g)

Amount per serving	% Daily Value*
Calories	526.4

Total Fat 30.4g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2717.9mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 20.5g	0%
Total Sugars 13.0g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 507.5mg	0%
Iron 7.9mg	0%
Potassium 1944.7mg	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: 47.9%

Protein: 9.2%

Carbs: 42.9%