Recipes
Bamia
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Garam Masala
Discover The Recipe
Bamia (translated to ‘okra’ in Arabic) is a Central Asian stew that is typically made using okra, ground meat, tomatoes, and lots of spices. The okra and tomatoes found in this heartwarming stew soak up all the amazing flavors of warming curry spices, resulting in a deliciously thick and aromatic stew. The preparation and ingredients used in Bamia vary from country to country. In some versions it has a sweet and sour flavor from the addition of fresh lemon juice and acts as a palate cleanser between meals; while in other countries it is made with heartier cuts of meat that need to be slow-cooked and simmered for a long period. In essence, this dish weaves the fabric of Central Asian cuisine and showcases the region’s penchant for robust, hearty meals.
We used our handcrafted Garam Masala blend to add warmth and aroma to our plant-based vision of this recipe. With a kiss of heat from chili peppers and warming spice notes from cinnamon, cardamom, and cloves, this blend really infuses Bamia with exotic depth. Begin the recipe by sauteing okra and aromatics to set the stage for the stew’s signature, velvety texture. The okra is then simmered with tomatoes, chili pepper, spices, and a sweet-fruity touch of pomegranate molasses. The result is a fragrant stew that is nutritious yet delivers a hug you expect from comfort foods. Add another vegan source of protein like tofu or tempeh and/or serve with rice or toasted naan for a heartier meal.
Ingredients
2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
2 tsp Piquant Post Garam Masala
12 oz frozen cut okra
1 Tbsp tomato paste
1 medium tomato, chopped
8 oz crushed tomato, canned
1 jalapeno, seeded and chopped
1 tsp pomegranate molasses
1 cup water
Salt and pepper to taste
To serve: chopped cilantro, cooked rice
Notes
Customize the stew by adding your favorite vegan protein source. Lentils, kidney beans, or tempeh are excellent alternatives.
Fresh ginger can be grated and added for a warm, aromatic twist.
Serve the stew with flatbreads or crusty bread for a satisfying meal.
Instructions
Heat the olive oil in a heavy bottomed sauce pan and add the onion. Cook for 2-3 mins or until the onion is tender.
Add the garlic, Piquant Post Garam Masala, okra, tomato paste, fresh tomato, crushed canned tomato, jalapeno, pomegranate molasses and water. Bring to a simmer and cook for 15 mins on low heat until the okra is tender and the stew is thickened. Adjust the seasoning to taste with salt and pepper.
While the Bamia is cooking, cook the rice according to package directions.
Serve the Bamia with the cooked rice or naan. Garnish with chopped cilantro.
Alternatives & Substitutions
If okra is not available, you can use green beans or zucchini as a substitute.
Instead of rice as an accompaniment, try it with couscous, bulgur, quinoa, or your favorite grain.
If you can’t find pomegranate molasses, use lemon juice instead! You can also try your hand at making your own!
Looking for more delicious Garam Masala recipes? Try our Vegan Butter Chicken, Paneer Tikka, or our vegan Potato Samsa!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Bamia
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Garam Masala
Ingredients
2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
2 tsp Piquant Post Garam Masala
12 oz frozen cut okra
1 Tbsp tomato paste
1 medium tomato, chopped
8 oz crushed tomato, canned
1 jalapeno, seeded and chopped
1 tsp pomegranate molasses
1 cup water
Salt and pepper to taste
To serve: chopped cilantro, cooked rice
Instructions
Heat the olive oil in a heavy bottomed sauce pan and add the onion. Cook for 2-3 mins or until the onion is tender.
Add the garlic, Piquant Post Garam Masala, okra, tomato paste, fresh tomato, crushed canned tomato, jalapeno, pomegranate molasses and water. Bring to a simmer and cook for 15 mins on low heat until the okra is tender and the stew is thickened. Adjust the seasoning to taste with salt and pepper.
While the Bamia is cooking, cook the rice according to package directions.
Serve the Bamia with the cooked rice or naan. Garnish with chopped cilantro.
Notes
Customize the stew by adding your favorite vegan protein source. Lentils, kidney beans, or tempeh are excellent alternatives.
Fresh ginger can be grated and added for a warm, aromatic twist.
Serve the stew with flatbreads or crusty bread for a satisfying meal.
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