A simple side dish of okra sauteed with basic spices like garlic and chili flakes. Serve it as a side, with flatbreads, rice & dal or curry.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: world

Ingredients

  • 1 lb (450 to 500 grams) okra ((chopped to ¾ inch))
  • 2 to 3 tablespoons oil
  • 1 to 1½ tablespoon apple cider vinegar ((or ¾ tbsp white vinegar))
  • ½ teaspoon salt ((adjust to taste))
  • 6 to 8 (1 tbsp) garlic (cloves sliced or crushed)
  • ½ to 1½ teaspoon red chili flakes ((or Kashmiri chili powder, adjust to taste))
  • ¼ to ½ cup (100 grams) paneer ((fine grated or extra firm tofu))
  • 1 to 1¼ teaspoon garam masala ((or any seasoning of choice))
  • 1 teaspoon cumin powder
  • 1 tablespoon kasuri methi ((or any dried herbs))
  • ½ to 1 teaspoon chaat masala (or lemon juice)
  • 2 tablespoons coriander leaves ((cilantro fine chopped))

Method

Prepare Okra

  1. Wipe dry okra with a clean kitchen cloth or kitchen papers. Chop them to ¾ inch pieces and keep aside.

How to Make Sauteed Okra

  1. Heat oil in a large wide non-reactive pan. Once the oil is hot add garlic and saute for 30 seconds.
  2. Add the okra and begin to saute on a medium high heat for 2 to 3 mins.
  3. Pour vinegar and continue to saute until the okra wilts and all the slime has gone away.
  4. If your pan is too dry, splash a tablespoon water around the pan and mix the okra. But make sure you add liquid only after the okra is not slimy anymore.
  5. Saute on a low heat until tender, to your liking. Taste test at this stage to see if your okra is cooked through.
  6. Sprinkle salt and red chili flakes. Saute for 1 to 2 mins until aromatic.
  7. Optionally, add the garam masala, cumin powder, kasuri methi, chaat masala, coriander leaves and grated paneer.
  8. Mix well and saute for a minute before you turn off. Taste test and add more spices if required and sprinkle some lemon juice.
  9. Serve this sautéed okra alongside rice & dal or curry. You can also just eat it as such.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.