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  • Cumin, seeds 10.0 g
  • Mustard, seeds 10.0 g
  • Chipotle chillies, dried 3.0 pc
  • Curry leaves stalks 15.0 pc
  • Oil 20.0 ml


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.



  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 Professional Tomato Pronto, cook for a few minutes until curry takes shape.
    • Add in Knorr Professional Vegetable Bouillon 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.