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  3. Punjabi Okra Masala
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

Punjabi Okra Masala

Designed for professional chefs, check out this Punjabi Okra Masala recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Pronto, Knorr Vegetable Powder and Knorr Professional Chicken Stock Cubes.

Punjabi Okra Masala

Ingredients

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Okra:

  • Okra 2000 g
  • Onion, diced 200 g
  • Knorr Tomato Pronto (6x2kg) 250 g
  • Garlic cloves, 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 Bouillon Powder (6x1.1kg) 20 g
  • Oil 100 ml

Tarka:

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

Rice:

Preparation

  1. 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 Powder, dissolved in hot water and continue cooking until okra is tender.
    • Close to the end, add the Kasoori Methi and yogurt.

  2. Tarka:

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

  3. Rice:

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