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.
Ingredients
Okra:
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Okra 2.0 kg
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Onion, brunoise 200.0 g
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Minced garlic 50.0 g
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Ginger, paste 30.0 g
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Chilli, paste 50.0 g
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Cinnamon, sticks 1.0 pc
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Bay leaves 3.0 pc
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Turmeric powder 30.0 g
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Garam masala, powder 30.0 g
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Tomato puree 250.0 g
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Kasuri methi 10.0 g
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Yogurt 100.0 g
Rice:
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Water 400.0 ml
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Basmati rice 1.5 kg
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Cashew nuts 100.0 g
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Pine nuts 80.0 g
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Pistachio, shaved 80.0 g
Tarka:
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Cumin seeds 10.0 g
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Mustard, seeds 10.0 g
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Red chillies, dried 3.0 pc
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Curry leaves fresh 15.0 pc
Preparation
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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.
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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.
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Tarka:
- Heat the oil and toss spices and chilli to release flavours, use this to pour over the curry just before serving.
