Ingredients:

  • 1 lb fresh okra, washed, dried thoroughly, and sliced into ½-inch rounds
  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 serrano chilies, slit lengthwise
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp tomato paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • 1 tsp salt
  • ½ cup vegetable broth
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat 2 tbsp of oil in a large cast-iron skillet or heavy-bottomed wok over medium-high heat until it shimmers.
  2. Add the sliced okra in a single layer. Do not stir for 2-3 minutes to allow a mahogany-colored crust to develop.
  3. Stir and cook for another 3-5 minutes until tender-crisp, then remove the okra from the pan and set aside on a plate.
  4. In the same pan, sauté the diced onion over medium heat until translucent and golden (about 5 minutes).
  5. Stir in the minced garlic, grated ginger, and chilies, cooking for 1 minute until aromatic.
  6. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly.
  7. Lower the heat to medium-low. Add the turmeric, cumin, and coriander, stirring constantly for 60 seconds to bloom the spices.
  8. Pour in the coconut milk and vegetable broth. Stir well and bring to a gentle simmer for 5-7 minutes until the sauce thickens slightly.
  9. Fold the seared okra back into the sauce. Stir in the garam masala and salt, simmering for 2 more minutes.
  10. Turn off the heat. Stir in the lime juice and garnish with chopped fresh cilantro.