Preparing the Okra:

  • Okra 2 kg
  • Onion, brunoise 200 g
  • Minced garlic 50 g
  • Ginger, paste 30 g
  • Chilli, paste 50 g
  • Cinnamon, sticks 1 pc
  • Bay leaves 3 pc
  • Turmeric powder 30 g
  • Garam masala, powder 30 g
  • Tomato puree 250 g
  • Kasuri methi 10 g
  • Yogurt 100 g

For the Rice:

For the Tarka:

  • Cumin seeds 10 g
  • Mustard, seeds 10 g
  • Red chillies, dried 3 pc
  • Curry leaves fresh 15 pc
  1. 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 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.
  2. 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.
  3. For the Tarka:

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