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.
Ingredients
Okra:
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Okra 2000 g
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Onion, diced 200 g
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Garlic cloves, minced 50 g
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Ginger, paste 30 g
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Chilli paste 50 g
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Turmeric powder 30 g
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Garam Masala powder 30 g
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Kasoori methi (fenugreek leaves) 10 g
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Yogurt 100 g
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Hot Water 400 ml
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Bay Leaf 3 pc
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Cinnamon sticks 1 pc
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Oil 100 ml
Tarka:
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Cumin, seeds 10 g
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Mustard, seeds 10 g
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Chipotle chillies, dried 3 pc
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Curry leaves stalks 15 pc
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Oil 20 ml
Rice:
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Basmati rice 1500 g
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Cashew nuts 100 g
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Pine seeds 80 g
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Pistachio nuts, shelled 80 g
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Rice
Preparation
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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.
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Tarka:
- Heat the oil and toss spices and chilli to release flavours, use this to pour over the curry, just before serving.
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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.
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