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Okra Curry

Falak
Course Main Course
Cuisine Indian, Pakistani
Servings 4 people

Ingredients
  

  • 300 gm okra (fresh or frozen)
  • 1/4 cup oil
  • 1 large onions finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon cumin powder
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup tomatoes diced
  • 1/4-1/2 cup water
  • 1/2 teaspoon garam masala
  • 2 tablespoons lemon juice
  • 1/2 teaspoon chaat masala

Instructions
 

  • On medium high heat, heat oil in a pan.
  • Add chopped onions and sauté till translucent.
  • Then add the ginger-garlic paste and sauté till it is fragrant and light brown.
  • Add the following spices - coriander powder, cumin powder, salt, red chili powder and turmeric powder. Give it a quick stir and immediately add 4-5 tablespoons of water. This prevents the spices from burning.
  • After a minute add the diced tomatoes, stir and cover the pan. Cook till the tomatoes completely soften (may take up to 2-3 minutes).
  • At this point you will also see oil rising to the surface which is an indication that the spices have been cooked.
  • Add the okras and stir gently for 5 minutes.
  • Add water about ¼ - ½ cup depending on how much gravy you would like.
  • Cover the pan, lower the heat to let it simmer till okras become tender (approx. 10 minutes if using frozen and 20 minutes if using fresh)
  • Finally, turn off the heat. Sprinkle garam masala, lemon juice and chaat masala on it. Cover the pan again to let the flavors infuse.
  • Enjoy with roti or naan.