Okra (Lady Fingers) in Coconut Milk Sauce

This Okra in Coconut Milk, Indian style curry dish is easy to make. It is creamy and delicious. The okra is first sautéed together with browned onions, and garlic-ginger paste, chopped tomatoes and few spices, and then simmered in coconut milk.

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Serves 4

  • 1 lb/450 g okra
  • 2 medium onions, finely chopped
  • 2 medium tomatoes
  • 1½ cups canned coconut milk
  • 1 tsp chopped ginger
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp cumin
  • ¼ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp chili powder
  • 1 tsp paprika
  • salt to taste
  • 3 green chilies, finely chopped
  • 2 curry leaves
  • 3 tbsp vegetable oil

How to make Okra in Coconut Milk Sauce:

  1. Clean the okra and cut into small pieces.
  2. Heat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden.
  3. Add garlic and ginger paste and cook for 2 minutes.
  4. Add cumin, coriander, paprika, turmeric and chili powder, stirring constantly for 2 minutes or until the spices give off their aroma.
  5. Finally add the okra, mixing with a spoon. Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil,
  6. Reduce the heat, cover, and let simmer for 25-30 minutes, or until the okra is tender. Serve immediately.
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Sautéd okra with chopped onions, tomatoes and spices.
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Cooking sautéd okra after adding coconut milk.

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