Braised Okra Recipe

I absolutely love this recipe because the vibrant flavors of the cumin and paprika pair beautifully with the fresh, earthy okra, making each bite a nostalgic yet exciting journey. Plus, it’s super simple to whip up after a long day, and nothing beats the comforting aroma filling my kitchen as it simmers.

I love to create dishes that are both nutritious and packed with flavor. My recipe for braised okra is a perfect example.

It uses fresh okra, onion, and garlic, and a bold blend of tomatoes and spices like cumin and paprika, and I guarantee that, when you try it, you will be amazed at how this veggie can taste this good. I love it with a hint of lemon to brighten the flavors, and fresh parsley to finish.

Ingredients

Okra: Fresh and rich in fiber.

Helps with digestion and gives texture.

Source of healthy fats, enhances flavor, and aids absorption.

Onion: Adds flavor and sweetness, loaded with antioxidants.

The average American eats about 20 pounds of onions each year.

They are the most consumed vegetable in the country after potatoes.

Onions are grown in almost every state in the union, and they are also a major cash crop in several export states.

Allium sativum: Reinforces immune system, contributes spirited and fragrant aspects.

Tomatoes, Diced: Provides necessary moisture and acidity; and a good amount of lycopene.

Cumin: This spice has an earthy flavor, is good for digestion, and adds warmth to dishes.

Paprika: Mildly heats, makes colors vibrant, and adds a mostly tasteless compound to foods.

Juice from Lemons: Intensifies tastes, supplies ascorbic acid, and ups the ante on the tang.

Long live the lemon!

Ingredient Quantities

• 1 pound fresh okra, trimmed and sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 cup chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. In a big frying pan, warm the olive oil over medium heat. Toss in the onion, chopped, and sauté until it becomes soft and clear, about 5 minutes.

2. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

3. Add the sliced okra, and cook for about 5 minutes until it begins to soften and you stir it occasionally.

4. Combine the diced tomatoes, with their juices, and the tomato paste in the skillet, mixing to blend well.

5. Add the chicken or vegetable broth while stirring to fully mix the liquid with the sautéed vegetables.

6. Mix the ground cumin, paprika, salt, and black pepper into the mixture to season it, and then stir to ensure even distribution of the spices.

7. Allow the mixture to reach a gentle simmer, then lower the heat to the lowest setting. Place a lid on the skillet and allow the contents to simmer without stirring for about 20 minutes, or until the okra is tender and the flavors have melded.

8. Take off the lid and mix in the lemon juice, letting the dish continue to cook for another 5 minutes without the lid and uncovered, allowing some of the liquid to evaporate, if you wish.

9. If needed, taste and adjust seasoning. Add more salt or pepper as you like.

10. Serve the okra hot and braised, strewn with bright flecks of freshly chopped parsley. What color! What flavor!

Equipment Needed

1. Large frying pan or skillet with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Can opener

FAQ

• Can I use frozen okra instead of fresh?You can definitely use frozen okra. Just thaw it and drain it well before you incorporate it into the recipe. Otherwise, you might have too much moisture.
• Is there a vegetarian version of this recipe?Yes, simply use vegetable broth instead of chicken broth to make it friendly for vegetarians.
• What can I use as a substitute for paprika?Smoked paprika is an option, but you can also use cayenne. Just note that if you use cayenne, you’re adding a lot more heat to the dish.
• Can I make this recipe in advance?Braised okra can be made ahead of time, even a day before serving, and kept in the refrigerator. To reheat and serve, you simply do so gently.
• What is the best way to avoid slimy okra?Okra cooked at very high temperatures to begin with will become less slimy, in half, if you will, along with the first cooking step. In culinary terms, we might refer to this first step more specifically as “searing” or “blooming”; for science terms, we’ll just say that heat does a good job of getting slime in the cell walls to loosen up.
• Can I serve this dish cold?Although typically offered warm, braised okra can also be eaten room temperature and cold, particularly in salad or mezze contexts.

Substitutions and Variations

2 tablespoons olive oil – Use coconut oil or vegetable oil instead.
1 medium onion, diced – Use shallots or leeks instead.
Substitute with fresh, chopped tomatoes (about 2 cups) or crushed tomatoes (1 can = 14.5 oz) with no drains.
1 cup chicken or vegetable broth – Substitute with water that has been mixed with a bouillon cube, or use miso broth.
1 teaspoon lemon juice – Substitute with lime juice or white wine vinegar.

Pro Tips

1. Preheat the Pan Before adding the olive oil, preheat your pan for a minute or two. This ensures the oil heats evenly, allowing the onions to sauté more efficiently without absorbing extra oil.

2. Avoid Sliminess in Okra To reduce sliminess, dry the okra thoroughly after washing it. Additionally, sauté the okra without stirring too much initially, which helps minimize the release of its mucilaginous properties.

3. Bloom the Spices To enhance the flavors of the spices, add them to the pan briefly before adding the broth. Let them cook with the onions and garlic for about 30 seconds. This blooming process releases the essential oils of the spices.

4. Tomato Paste Tip For a more concentrated tomato flavor, caramelize the tomato paste slightly by pushing the vegetables to one side and allowing the paste to cook on the pan’s surface for a minute before mixing.

5. Broth Enhancement Consider using half broth and half water mixed with a bouillon cube or powder. This can intensify the broth’s flavor and give the dish a richer complexity.