Paleo Bhindi Sabzi

Experience a delightful twist on a classic Indian dish with this Paleo Bhindi Sabzi! Packed with vibrant flavors and paleo-friendly ingredients, this recipe transforms fresh okra into a sizzling, fragrant stir-fry using nutrient-rich coconut oil and a medley of warm, aromatic spices like cumin, turmeric, and coriander. The addition of sautéed onions, tomatoes, and garlic adds depth, while a splash of lemon juice and fresh cilantro brightens the dish to perfection. Quick to prepare in just 40 minutes, this healthy and gluten-free recipe is perfect as a nourishing side dish or paired with cauliflower rice for a satisfying Paleo meal. Whether you're following a Paleo lifestyle or simply seeking a wholesome, plant-based dish, this Bhindi Sabzi will become your new go-to!

Nutriscore Rating: 72/100

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 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 1 medium onion
• 1 medium tomato
• 3 small garlic cloves
• 2 tablespoons fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Wash and dry the fresh okra thoroughly. Slice the okra into 1-inch pieces, discarding the ends.

Step 2

Finely chop the onion, tomato, and garlic cloves. Set them 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 about 30 seconds until aromatic.

Step 5

Add the chopped onion and sauté for 5 minutes until the onion turns translucent.

Step 6

Stir in the garlic and continue to sauté for another minute.

Step 7

Add the chopped tomato and cook for 3-4 minutes until the tomato softens.

Step 8

Toss in the sliced okra and mix well to coat with the onion-tomato mixture.

Step 9

Sprinkle coriander powder, turmeric powder, red chili powder, and salt over the okra. Stir well to combine.

Step 10

Reduce the heat to low, cover the skillet with a lid, and let it cook for 10-12 minutes, stirring occasionally until the okra is tender and cooked through.

Step 11

Remove the lid and cook for an additional 3-4 minutes, allowing any excess moisture to evaporate and the okra to get a slightly crispy texture.

Step 12

Squeeze lemon juice over the cooked okra and garnish with freshly chopped cilantro.

Step 13

Remove from heat and serve hot as a side dish or pair with cauliflower rice for a complete Paleo meal.

Nutrition Facts

Serving size	(846.0g)

Amount per serving	% Daily Value*
Calories	574.0

Total Fat 30.5g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3589.1mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 25.3g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 526.2mg	0%
Iron 7.9mg	0%
Potassium 2167.3mg	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: 44.2%

Protein: 9.4%

Carbs: 46.5%