Okra curry with tomatoes and onions

Name: Okra curry with tomatoes and onions
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 100 ml neutral oil (e.g. sunflower oil); 500 g fresh okra pods; 4 onions; 4 garlic cloves; 15 g ginger; 4 medium tomatoes; 2 fresh green chillies; 0.5 tsp mustard seeds; 0.5 tsp jeera (cumin seeds); 1 tsp garam masala; 2 tsp coriander powder; 1 tsp cumin powder; 0.5 tsp chilli powder; 1 tsp paprika powder; to taste salt and pepper; 1 handful fresh coriander, chopped

Main course Savory Indian Vegetarian Vegan Curry Pan dishes

A traditional Pakistani okra curry featuring tender okra pods cooked in a spiced tomato and onion masala base.

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Preparation time 45 min (25 min cooking/baking)

Ingredients

4Servings

100 ml neutral oil (e.g. sunflower oil) (75 kcal) 15% consumed
500 g fresh okra pods (165 kcal)
4 onions (160 kcal)
4 garlic cloves (16 kcal)
15 g ginger (12 kcal)
4 medium tomatoes (88 kcal)
2 fresh green chillies (8 kcal)
0,5 tsp mustard seeds (10 kcal)
0,5 tsp jeera (cumin seeds) (10 kcal)
1 tsp garam masala (10 kcal)
2 tsp coriander powder (10 kcal)
1 tsp cumin powder (10 kcal)
0,5 tsp chilli powder (5 kcal)
1 tsp paprika powder (5 kcal)
salt and pepper (0 kcal)
1 handful fresh coriander, chopped (5 kcal)

Nutrition	per serving	per 100 g
Calories	147 kcal	111 kcal
Carbohydrates	10,0 g	7,5 g
Fat	1,8 g	1,3 g
Protein	3,1 g	2,4 g

Allergens & Intolerances

Contains
SoyCeleryMustardSesame

Does not contain
GlutenLactoseNutsEggsFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

6 /10

This dish is very low in calories per serving, making it a light option. However, the protein content is quite minimal, which limits its overall nutritional balance.

Preparation steps

Ingredients per step

Wash and dry the okra, trim the ends, and cut into bite-sized pieces. Slice the onions thinly. Dice or purée the tomatoes. Peel the garlic and ginger and crush them in a mortar.
- fresh okra pods (500 g)
- onions (4)
- garlic cloves (4)
- ginger (15 g)
- medium tomatoes (4)
Heat a portion of the oil in a wok over medium heat. Fry the okra for 10 minutes until the mucilage is reduced. Remove the okra from the wok and set aside.
- neutral oil (e.g. sunflower oil) (100 ml)
- fresh okra pods (500 g)
Add the remaining oil to the wok. Heat the cumin and mustard seeds until they begin to sizzle.
- neutral oil (e.g. sunflower oil) (100 ml)
- mustard seeds (0,5 tsp)
- jeera (cumin seeds) (0,5 tsp)
Add the onions to the wok and sauté until softened.
- onions (4)
Stir in the garlic-ginger paste, green chillies, and the dry spices (garam masala, coriander powder, cumin powder, chilli powder, paprika powder) and sauté briefly.
- garlic cloves (4)
- ginger (15 g)
- fresh green chillies (2)
- garam masala (1 tsp)
- coriander powder (2 tsp)
- cumin powder (1 tsp)
- chilli powder (0,5 tsp)
- paprika powder (1 tsp)
Add the tomatoes to the wok, sear briefly, then cover and simmer over medium heat for 10 minutes.
- medium tomatoes (4)
Return the okra to the masala and simmer for 5-7 minutes until the okra is tender.
- fresh okra pods (500 g)
Season with salt and pepper to taste and garnish with fresh coriander before serving.
- salt and pepper
- fresh coriander, chopped (1 handful)

Notes

The frying of okra is essential to reduce the sliminess. Ensure the wok is hot enough for the initial fry.

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