Whole30 Bhindi Masala

Savor the vibrant flavors of Whole30 Bhindi Masala, a healthy and wholesome twist on the classic Indian dish. This recipe features tender, pan-sautéed okra infused with a medley of aromatic spices like cumin, coriander, and turmeric, all brought together in a rich tomato-based masala. Cooked in nutrient-rich coconut oil and finished with a zesty splash of lime juice and fresh cilantro, this recipe is entirely Whole30-compliant, gluten-free, and dairy-free. Perfect as a standalone dish or paired with cauliflower rice for a satisfying, plant-forward meal, this bhindi masala offers bold flavors and nourishing ingredients in every bite. Ready in just 40 minutes, it’s a must-try for weeknight dinners or meal prep!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams okra
• 3 tablespoons coconut oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Directions

Step 1

Wash the okra thoroughly and pat it dry with a clean kitchen towel. Trim both ends and cut into 1-inch pieces.

Step 2

Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the okra and sauté for about 10 minutes, stirring occasionally until it starts to brown and becomes slightly crispy. Remove the okra from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of coconut oil. Once hot, add the cumin seeds and let them sizzle for a few seconds until they become fragrant.

Step 4

Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.

Step 5

Stir in the minced ginger and garlic, and cook for another 1 minute.

Step 6

Add the chopped tomatoes and cook until they soften and break down, about 4 minutes.

Step 7

Add the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine all the spices with the onion-tomato mixture.

Step 8

Return the cooked okra to the pan, and gently stir to coat the okra with the spice mixture. Cook for another 5 minutes until all the flavors blend together.

Step 9

Remove from heat, sprinkle with chopped cilantro and squeeze lime juice over the top before serving.

Step 10

Serve hot as a side dish or as a main course with cauliflower rice for a complete Whole30 meal.

Nutrition Facts

Serving size	(952.1g)

Amount per serving	% Daily Value*
Calories	682.3

Total Fat 44.5g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 3048.2mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 23.9g	0%
Total Sugars 19.9g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 552.9mg	0%
Iron 8.0mg	0%
Potassium 2541.3mg	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: 54.2%

Protein: 8.3%

Carbs: 37.4%