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  3. Punjabi Okra Masala
  1. Recipes

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
  • Knorr Corn Oil (4x5L) 120 ml
  • 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

For the Tadka:

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

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.

Ingredients

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Preparation