Skillet-Roasted Spiced Okra

Seasoned Okra

For a new take on okra, try this skillet-roasted spiced okra! Delicious!

This past summer has been brutal here in Texas!

I couldn’t stand to be out in the heat for more than 5 minutes at a time and we had no rain to boot!

If I wanted to keep my garden thriving, I knew I would have to pay the price with the water bill! Then our city went on water restrictions and I thought for sure I wouldn’t be having any fresh veggies.

Luckily I had planted things that love the heat and didn’t require a lot of water. My number one producer was OKRA!

Now that it is October and we have gotten some relief from the heat and a little rain, my okra is going crazy!

I have to cut it every day and try and come up with new ways to fix it.

I have made fried okra, okra and tomatoes, okra gumbo, pickled okra, okra in soups, okra in stews, frozen several large bags of it and I still have a big ‘ole bowl full everyday!

I started going through all my recipes and I found this recipe from Food and Wine Magazine and gave it a try last night. It was quite good!

It uses many different spices to kick plain okra up a notch!

Skillet-Roasted Spiced Okra

4 servings

  • 3/4 teaspoon hot paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground fennel seeds
  • 1/8 teaspoon turmeric
  • pinch of cinnamon
  • pinch of ground fenugreek (optional) (see below)
  • 2 tablespoon vegetable oil
  • 1 pound small okra, halved lengthwise
  • salt
  • 2 tablespoons fresh lemon juice

1. In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.

2. In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes.


Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer.

Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture.

Cook, stirring until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.

You might not be familiar with the spice – fenugreek.

It is used both as a herb and a spice. The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries.

Seasoned Okra

I hope you will give this quick spiced okra a try. It is a wonderful side dish and just another of many ways to cook okra! Enjoy!

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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