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Okra and Bell Pepper Curry

Preeti Razdan
Okra and Bell Pepper Curry is a vegan delight that combines tender okra, colorful bell peppers, and aromatic spices. This comforting curry is perfect for a satisfying weeknight dinner or special occasions, offering a burst of flavor and wholesome goodness in every bite. Whether you love okra or not, this recipe is sure to become a favorite at your table.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 4 People
Calories 90 kcal

Equipment

  • 1 Wok or wide pan
  • 1 One Set of measuring cups
  • 1 Set of Measuring Spoons
  • 1 Cutting boards, Knives, etc

Ingredients
  

Main Ingredients:

  • 1 pound okra
  • 1 red or yellow bell pepper
  • 1 medium onion

Curry sauce Ingredients:

  • 1 small onion finely chopped
  • 2 tbsp cooking oil
  • 1/4 cup tomato sauce
  • 1 tablespoon ginger garlic paste

Whole Spices:

  • 1 teaspoon cumin seeds
  • 3 whole cloves crushed
  • 1 bay leaf

Ground Spices:

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Garam masala
  • 1 teaspoon amchur or chaat masala dry mango powder
  • 1 teaspoon kasoori methi dried fenugreek leaves
  • 1 tablespoon sesame seeds

Instructions
 

  • Prepare the vegetables by trimming the okra and chopping each into three pieces. Chop the bell pepper into large pieces similar in size to the okra. Peel and quarter the medium onion, separating all layers to create large pieces.
  • Heat 2 tablespoons of oil in a pan. Add the okra and sauté for a few minutes. Then add the bell peppers and onions. Sauté on high heat until the mixture is lightly browned. Transfer the sautéed vegetables to a plate.
  • Heat 2 tablespoons of oil in the pan. Add cumin seeds, bay leaf, and crushed cloves Once the spices are fragrant, add the finely chopped onion and sauté until translucent.
  • Add ginger garlic paste and tomato sauce to the onions. Mix well and sauté for a couple more minutes.
  • Add the turmeric, ginger powder, coriander powder, Garam masala, and kasoori methi. Add prepared vegetables. Mix and saute for a few minutes. Cover the pan with a lid. Cook on low heat for 10 minutes, adding a few tablespoons of water if the mixture is too dry.
  • After 10 minutes, check the tenderness of the vegetables. If they are done, boil off any excess liquid. Add amchur and sesame seeds and mix well. If you don't have amchur, you can use fresh lemon juice as a substitute.
  • Transfer the curry to a serving bowl and garnish with fresh coriander and sesame seeds before serving.

Video

Notes

1.Adjust the spice levels according to your taste preferences.
2. Fresh okra is preferable for this recipe for the best texture.
3. Feel free to add other vegetables like potatoes or carrots for variation.
4. Garnish with fresh cilantro for an added burst of flavor.
5. Serve  Okra and Bell Pepper Curry with rice or naan for a complete meal.
*Calories per serving are approximate
Keyword okra recipes, vegan recipes