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Punjabi Okra Masala

Designed for professional chefs, check out this Punjabi Okra Masala recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Knorr Professional Chicken Soup Stock and Rafhan Corn Oil.

Pakistani Cuisine Pakistani Cuisine
Ramzan Ramzan
Main Course Main Course
Punjabi Okra Masala – - Recipe

Ingredients

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Okra:

Rice:

Tarka:

Preparation

  1. Okra:

    • Top and tail the okra and cut to your desired size.
    • Sauté onions, garlic, ginger, chilli paste, cinnamon and bay leaves in a wok or frying pan.
    • Add the okra and cook until slightly soft or bright green.
    • Add turmeric, garam masala and a few minutes after, the tomato puree. Cook for a few minutes until curry takes shape.
    • Dissolve Knorr Professional Chicken Stock Powder in hot water, add in and continue cooking until okra is tender.
    • Close to the end, add the Kasuri Methi and yogurt.

  2. Rice:

    • Dissolve Knorr Professional Chicken Soup Stock in hot water, add to the rice and steam until fluffy.
    • Only add the nuts after cooking. The nuts should be lightly toasted.

  3. Tarka:

    • Heat the oil and toss spices and chilli to release flavours, use this to pour over the curry just before serving.
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