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Punjabi Okra Masala

Okra is an ideal vegetable during Ramadan as it has many minerals, vitamins and fibre. What’s more is that it cooks quickly and is inexpensive. Here is a sub-continental classic to incorporate it further into your Ramadan menus – view our Punjabi Okra Masala recipe here.

Punjabi Okra Masala

Ingredients

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Preparing the Okra:

  • Okra 2000 g
  • Onion, diced 200 g
  • Knorr Tomato Pronto (6x2kg) 250 g
  • Garlic clove minced 50 g
  • Ginger, paste 30 g
  • Chilli paste 50 g
  • Turmeric, powder 30 g
  • Garam Masala Powder 30 g
  • Kasoori methi (fenugreek leaves) 10 g
  • Yogurt 100 g
  • Hot Water 400 ml
  • Bay Leaf 3 pc
  • Cinnamon sticks 1 pc
  • Knorr Vegetable Powder (6x1.5kg) 20 g
  • Oil 100 ml

For the Tadka:

  • Cumin, seeds 10 g
  • Mustard, seeds 10 g
  • Chipotle chillies, dried 3 pc
  • Curry leaves stalks 15 pc
  • Oil 20 ml

For the Rice:

Preparation

  1. Preparing the Okra:

    • Top and tail the okra and cut to your desired size.
    • Sauté in a wok or frying pan the onions, garlic, ginger,chilli paste, cinnamon and bay leaves.
    • Add the okra and cook until slightly soft or bright green.
    • Add turmeric, garam masala and a few minutes after the Knorr Tomato Pronto, cook for a few minutes until curry takes shape.
    • Add in Knorr Vegetable Stock Powder dissolved in hot water and continue cooking until okra is tender.
    • Close to the end add the Kasoori Methi and yogurt.

  2. For the Tadka:

    • Heat the oil and toss spices andchilli to release flavours, use this to pour over the curry just before serving.

  3. For the Rice:

    • Dissolve Knorr Chicken Cube in hot water before adding to the rice to steam until fluffy.
    • Only add the nuts after cooking. The nuts should be lightly toasted.