Okra Tomato Masala
Guest seek more healthy and vegetarian dishes every day. Serve this simple but delicious dish on your Ramadan menu.
Ingredients
Okra Tomato Masala
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E£0.0
Method:
Okra
/kg
1.4 kg
0%
Onion, julienne
/g
400.0 g
0%
Tomato paste
/g
500.0 g
0%
Green chilli
/g
50.0 g
0%
Coriander, fresh, finely chopped
/g
70.0 g
0%
Corn oil
/ml
150.0 ml
0%
Cumin
/g
20.0 g
0%
Garlic, paste
/g
80.0 g
0%
Ginger, paste
/g
40.0 g
0%
Chilli powder
/g
20.0 g
0%
Turmeric powder
/g
30.0 g
0%
Kasoori Methi
/g
20.0 g
0%
Garam masala
/g
30.0 g
0%
Ginger julienne
/g
60.0 g
0%
Mango powder
/g
10.0 g
0%
Knorr Vegetable Stock Bouillon Powder (6x1.1Kg)
/g
40.0 g
0%
66
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Method:
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Okra 1.4 kg
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Onion, julienne 400.0 g
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Tomato paste 500.0 g
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Green chilli 50.0 g
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Coriander, fresh, finely chopped 70.0 g
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Corn oil 150.0 ml
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Cumin 20.0 g
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Garlic, paste 80.0 g
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Ginger, paste 40.0 g
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Chilli powder 20.0 g
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Turmeric powder 30.0 g
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Kasoori Methi 20.0 g
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Garam masala 30.0 g
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Ginger julienne 60.0 g
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Mango powder 10.0 g
Preparation
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Method:
- Wash, pat dry and cut both ends of okra and cut into 1" pieces.
- Heat wok with oil and sauté okra until light golden brown and soft, keep aside.
- While frying okra, finely chop onion, green chilli and coriander. In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and sauté until onion becomes soft or light brown.
- Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
- Add tomato paste, Knorr Vegetable Stock Powder and cook cover until tomato gets mashed.
- Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.
- Add garam masala, mango powder and mix well, cover and cook for another minute, add fresh coriander and serve. Garnish with julienne ginger.
- Serve with Paratha, mango chutney and fresh lemon.
