Okra Tomato Masala
Designed for professional chefs, check out this Okra Tomato Masala recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil and Knorr Professional Chicken Stock Powder.
Pakistani Cuisine
Ramzan
Main Course
Ingredients
Okra Tomato Masala
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Rs0.0
Okra Tomato Masala:
Okra
/kg
1.4 kg
0%
Rafhan Corn Oil (1x16L)
/ml
150.0 ml
0%
Red onion, julienne
/g
400.0 g
0%
Green chillies
/g
50.0 g
0%
Fresh coriander, chopped
/g
70.0 g
0%
Cumin seeds
/g
20.0 g
0%
Ginger, paste
/g
40.0 g
0%
Garlic, paste
/g
80.0 g
0%
Red chilli, powder
/g
20.0 g
0%
Turmeric powder
/g
30.0 g
0%
Kasuri methi
/g
20.0 g
0%
Tomato puree
/g
300.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
15.0 g
0%
Garam masala, powder
/g
30.0 g
0%
Mango powder
/g
10.0 g
0%
Ginger julienne
/g
60.0 g
0%
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Okra Tomato Masala:
-
Okra 1.4 kg
-
Red onion, julienne 400.0 g
-
Green chillies 50.0 g
-
Fresh coriander, chopped 70.0 g
-
Cumin seeds 20.0 g
-
Ginger, paste 40.0 g
-
Garlic, paste 80.0 g
-
Red chilli, powder 20.0 g
-
Turmeric powder 30.0 g
-
Kasuri methi 20.0 g
-
Tomato puree 300.0 g
-
Garam masala, powder 30.0 g
-
Mango powder 10.0 g
-
Ginger julienne 60.0 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 the same pan, add remaining oil and 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 covered until the tomatoes get mashed.
- Add okra 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.
