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.

Ingredients
Punjabi Okra Masala
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Rs288285.6
Okra:
Okra
/kg
2.0 kg
0%
Onion, brunoise
/g
200.0 g
0%
Minced garlic
/g
50.0 g
0%
Ginger, paste
/g
30.0 g
0%
Chilli, paste
/g
50.0 g
0%
Cinnamon, sticks
/pc
1.0 pc
0%
Bay leaves
/pc
3.0 pc
0%
Turmeric powder
/g
30.0 g
0%
Garam masala, powder
/g
30.0 g
0%
Tomato puree
/g
250.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
20.0 g
0%

Kasuri methi
/g
10.0 g
0%
Yogurt
/g
100.0 g
0%
Rice:
Knorr Professional Chicken Soup Stock (6x120x8g)
/pc
4.0 pc
0%

Water
/ml
400.0 ml
0%
Basmati rice
/kg
1.5 kg
0%
Cashew nuts
/g
100.0 g
0%
Pine nuts
/g
80.0 g
0%
Pistachio, shaved
/g
80.0 g
0%
Tarka:
Rafhan Corn Oil (1x16L)
/ml
120.0 ml
0%

Cumin seeds
/g
10.0 g
0%
Mustard, seeds
/g
10.0 g
0%
Red chillies, dried
/pc
3.0 pc
0%
Curry leaves fresh
/pc
15.0 pc
0%
/
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:
-
Water 400.0 ml
-
Basmati rice 1.5 kg
-
Cashew nuts 100.0 g
-
Pine nuts 80.0 g
-
Pistachio, shaved 80.0 g
Tarka:
-
Cumin seeds 10.0 g
-
Mustard, seeds 10.0 g
-
Red chillies, dried 3.0 pc
-
Curry leaves fresh 15.0 pc
Preparation
-
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.
-
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.
-
Tarka:
- Heat the oil and toss spices and chilli to release flavours, use this to pour over the curry just before serving.