Okra Tomato Masala
A classic spicy dish made easier by using tomato puree because it’s already cooked for you chef. Guest seek healthier and flavourful dishes every day. Serve this simple but delicious dish on your Ramadan menu.
Ingredients
Okra Tomato Masala:
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Okra 1.4 kg
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Red onion, julienne 400 g
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Green chillies 50 g
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Fresh coriander, chopped 70 g
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Cumin seeds 20 g
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Ginger, paste 40 g
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Garlic, paste 80 g
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Red chilli, powder 20 g
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Turmeric powder 30 g
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Kasuri methi 20 g
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Tomato puree 300 g
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Garam masala, powder 30 g
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Mango powder 10 g
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Ginger julienne 60 g
Preparation
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Okra Tomato Masala:
- Wash, pat dry and cut both ends of okra and cut into 1" pieces.
- Heat wok with Rafhan Corn 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 puree, Knorr Professional Chicken 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.
