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Okra:

  • Okra 2.0 kg
  • Onion, brunoise 200.0 g
  • Minced garlic 50.0 g
  • Ginger, paste 30.0 g
  • Chilli, paste 50.0 g
  • Cinnamon, sticks 1.0 pc
  • Bay leaves 3.0 pc
  • Turmeric powder 30.0 g
  • Garam masala, powder 30.0 g
  • Tomato puree 250.0 g
  • Kasuri methi 10.0 g
  • Yogurt 100.0 g

Rice:

Tarka:

  • Cumin seeds 10.0 g
  • Mustard, seeds 10.0 g
  • Red chillies, dried 3.0 pc
  • Curry leaves fresh 15.0 pc
  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.