A delightful North Indian stir-fry where tender okra is cooked with tangy tomatoes, sweet onions, and a blend of aromatic spices. This simple, flavorful dish comes together quickly and is perfect with warm rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
190cal
4gprotein
21gcarbs
11g
Ingredients
500 g Okra (Washed, thoroughly dried, and cut into 1-inch pieces)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Perfectly spiced Bhindi Masala with protein-packed dal and warm parathas. Homestyle deliciousness!
This punjabi dish is perfect for lunch. With 766.5699999999999 calories and 23.269999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
0.75 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the okra. Ensure it is washed and completely patted dry with a kitchen towel before chopping. This is the most crucial step to prevent a slimy texture.
2
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra in a single layer (work in batches if necessary) and sauté for 8-10 minutes, stirring occasionally, until it is tender-crisp and lightly browned. The sliminess should be gone. Remove the cooked okra from the pan and set aside.
3
In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
4
Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent with golden edges.
5
Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
6
Add the chopped tomatoes. Cook for 4-5 minutes, stirring frequently, until they break down and become soft and pulpy.
7
Reduce the heat to low. Add the spice powders: turmeric, red chili powder, and coriander powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges.
8
Return the sautéed okra to the pan. Add the amchur powder, garam masala, and salt. Gently toss everything together to coat the okra evenly with the masala without breaking it.
9
Cook, uncovered, for another 2-3 minutes to allow the flavors to meld together. Garnish with fresh coriander leaves and serve hot.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
