Punjabi Okra Masala
Okra is an ideal vegetable during Ramadan as it has many minerals, vitamins and fibre. Okra cooks quickly and is inexpensive. Use more Okra this Ramadan.
Ingredients
Preparing the Okra:
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Okra 2 kg
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Onion, brunoise 200 g
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Minced garlic 50 g
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Ginger, paste 30 g
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Chilli, paste 50 g
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Cinnamon, sticks 1 pc
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Bay leaves 3 pc
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Turmeric powder 30 g
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Garam masala, powder 30 g
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Kasuri methi 10 g
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Yogurt 100 g
For the Rice:
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Basmati rice 1.5 kg
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Cashew nuts 100 g
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Pine nuts 80 g
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Pistachio, shaved 80 g
For the Tarka:
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Cumin seeds 10 g
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Mustard, seeds 10 g
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Red chillies, dried 3 pc
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Curry leaves fresh 15 pc
Preparation
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Preparing the 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 Professional Tomato Puree, cook for a few minutes until curry takes shape.
- Add in Knorr Professional Chicken Stock Powder dissolved in hot water and continue cooking until okra is tender.
- Close to the end add the Kasuri Methi and yogurt.
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For the Rice:
- Dissolve Knorr Professional Chicken Soup Stock 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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For the Tarka:
- Heat the oil and toss spices andchilli to release flavours, use this to pour over the curry just before serving.
