Why you are going to love our Paleo Indian Spiced Okra
You are just going to love how quickly this dish comes together. Depending on how fast a chopper you are, you can have this dish on your table in about 6-8 minutes. However, the reason why you are going to love this dish is because it is full of flavor and aromatics and the okra are deliciously crunchy. You are going to love that little snap, pop and crunch as you bite into the okra and then the aroma of all of the Indian spices are splash of lemon is going to send you swooning.
Okra is Making a Come Back
Seriously, who knew vegetables could be so delicious and healthy for you too. Paleo Indian Spiced Okra is not only paleo friendly but it is also diabetic friendly, cardiac friendly, low carb, dairy free, egg-free, gluten-free my new favorite side dish.
Roast your Spices
I have more spices in my pantry than the average person with my spice collection on every surface, cabinet and even finding its way into drawers into the living room. Roasting the spices before you grind them takes this dish over the top. In addition, it makes your house smell fantastic.
Recipe and Spice Exchanges
If you do not have all of the spices listed in this recipe, don't sweat it you can always use the pre-ground spice instead. Some easy alternatives for the spices are you can use ¼ teaspoon of ground yellow mustard seed instead of whole black mustard seeds. You can exchange fresh coriander (cilantro) or ground coriander for the coriander seed.
You can exchange ½ teaspoon of curry powder or fennel seeds instead of fenugreek seeds, but I just love the aroma of fenugreek. If you like a little spice to your dishes , you can add a little sprinkle of red pepper flakes but this is optional. the spices add a whole new level to the simple Paleo Indian Spiced Okra recipe.
More Delicious Vegetable Side Dishes
Paleo Indian Spiced Okra
- 1 tsp mustard seeds (can substitute ½ teaspoon mustard powder)
- 1 tsp coriander seeds
(can substitute with ground coriander)
- 1 tsp cumin seeds
(can substitute with ground cumin)
- 1 tsp fenugreek seeds (can substitute ½ teaspoon of curry powder or fennel seeds)
- 2 tbsp olive oil
- 1 shallot
- 1 clove garlic
peeled and minced
- 20 okra
chopped into 1 cm slices ( 2 and ½ cups)
- salt and pepper
- ½ tsp dried red pepper flakes
- 2 tbsp lemon juice
- In a wok or frying pan, add the dry whole spices (mustard seeds, coriander seeds, cumin and fenugreek seeds) and cook for about 1-2 minutes over medium heat until to start to pop and crackle. Move from heat and grind spice in a mortar and pestle or in a spice grinder. Set aside.
- Add your olive oil to the wok and add chopped shallots and garlic and fry for one minute until aromatic. Add the chopped okra, ground spice mixture of mustard, coriander, cumin and fenugreek and stir fry gently for ONLY 1-2 minutes just until the okra soften slightly but are still crunchy. (DO NOT OVERCOOK or the okra will take on that strange gumbo consistency and instead what we are looking for is crispy and delicious and not sticky at all). Season will salt and pepper to taste, add a sprinkle of dried red pepper flakes if you would like it a little spicy, however that is optional.
- Turn off the wok and sprinkle the okra with a little fresh lemon juice and serve hot. enjoy!