Roasted Okra Masala
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5 from 4 votes

Roasted Okra Masala

Fun fact: Baking soda will speed up the cooking of the onion, but it reacts with turmeric, causing the turmeric to turn red instead of yellow.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish, Vegetable
Cuisine: Indian, Vegan
Servings: 4
Calories: 53kcal
Author: Susan Voisin


  • 1 pound small tender okra
  • 1 medium onion chopped
  • 1 pinch baking soda optional
  • 1 teaspoon ginger root minced
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 teaspoon Maldon or kosher salt optional


  • Preheat oven to 450. Trim the stems of the okra if they’re longer than a quarter inch. Place okra on a baking sheet in a single layer. Bake for 15-20 minutes, stirring halfway through. Okra should be beginning to brown in places but not burned.
  • When the okra is almost finished cooking, heat a large non-stick skillet over medium-high heat. Add the chopped onion and a pinch of baking soda, if you want to speed up the cooking. Cook until onion begins to soften and then add the ginger root, garlic, and cumin and cook for another minute. Add turmeric and garam masala and cook for another minute, adding a tablespoon of water if the spices start to stick. Add the roasted okra and salt, if you use it, stir well, and cook for another minute or two.


Serving: 1serving | Calories: 53kcal | Carbohydrates: 11.9g | Protein: 2.8g | Sodium: 520.6mg | Fiber: 4.4g | Sugar: 2.7g