Afghan Okra Recipe -
Afghan Okra Recipe
  • READY IN 45 mins

Afghan Okra

Recipe by  

"A tasty Afghan dish with okra. My mom always makes this dish for us. You can also use fresh tomatoes rather than the tomato paste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Heat the vegetable oil in a skillet over medium-low heat. Stir in the onions, and cook until softened and dark brown, about 15 minutes. Stir in the tomato paste until no lumps remain. Add the okra, and sprinkle with turmeric, salt, and pepper. Pour in the water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until the okra is very tender and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper again before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

This gets 5 stars for what it is...simple and different. It is actually quite mild, which surprised me, but it could be the age of my spice. I had last minute surprise guest come who said she would/could not eat okra unless it was fried due to the slime factor. Well, on seeing this, she said...let me try a "No, thank you portion." So, I fixed up a tiny serving, which (believe me... she would have had no problem consuming only a nibble of), and she ate the whole portion, noting that it was not slimy, even though it was definitely not fried. So, another star added for reducing the slime factor on boiled okra. Thank you for sharing this recipe, I think it would be good combined with some shredded chicken for a pita filling.

Most Helpful Critical Review
Mar 02, 2011

Good ingredients, but there's no 'wow' factor to the taste. Easy to prepare.


8 Ratings

Apr 17, 2012

This was a great way to cook the okra! very tasty and less slimy.

Apr 08, 2012

A nice simple dish. I served it over millet, and used fresh tomato & tomato paste.

Sep 10, 2014

A simple yet savory Afghan dish!

Sep 26, 2013

Loved this recipe! I did make one alteration. I used canned diced tomatoes in addition to the tomato paste! Fantastic recipe. I will definitely be making this again! I served over rice.

Dec 02, 2012

This tasted really great. Took it to a family dinner and it was a hit. It was really good to eat with rice.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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