Okra Tomato Masala
Guest seek more healthy and vegetarian dishes every day. Serve this simple but delicious dish on your Ramadan menu.
Ingredients
Method:
-
Okra 1.4 kg
-
Onion, julienne 400.0 g
-
Tomato paste 500.0 g
-
Green chilli 50.0 g
-
Coriander, fresh, finely chopped 70.0 g
-
Corn oil 150.0 ml
-
Cumin 20.0 g
-
Garlic, paste 80.0 g
-
Ginger, paste 40.0 g
-
Chilli powder 20.0 g
-
Turmeric powder 30.0 g
-
Kasoori Methi 20.0 g
-
Garam masala 30.0 g
-
Ginger julienne 60.0 g
-
Mango powder 10.0 g
Preparation
-
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.
