- Start by adding a small amount of oil into a heavy based pan, add in the ginger & garlic, and fry on a medium heat, stirring to ensure the garlic and ginger don't catch at the bottom of the pan, meanwhile, finely slice the onions.When the garlic and ginger have browned, add in the onions
- Brown off the onions till they are golden brown in colour on a medium heat, then add in the salt & the chillies
- When the chillies have softened and cooked through, add in the curry powder and the tin tomatoes. break up the tomatoes with the spoon or even lightly mash them, and leave to simmer on a low heat
- In a small frying pan, on a low heat toast the mustard & cumin seeds together. As soon as the mustard seeds begin to pop, take the pan off the heat and put aside.
- Add the chopped okra to the curry masala, and leave to simmer, for 20-25 minutes on a low heat, or until the okra are soft and cooked through. Stir the okra half way, to ensure they cook through evenly and aren't catching on the bottom of the pan. If you find them catching, add a splash of water, stir through and continue to simmer till they're cooked.
- Once the okra are cooked, add in the cumin & mustard seeds, stir through. Garnish with fresh chopped coriander and serve
Tuesday, 12 January 2016
Bhindi Aloo - Okra & potato curry
Todays post is one of my favourite vegetarian curries- Okra, or ladies fingers as there sometimes known as are also great with chicken or lamb, but i love them simply with potatoes or even on their own.
What makes this dish even simpler from when i was younger is that now frozen okra are readily available in all Asian food stores, I've even seen them in Asda & Tesco, so you can save your time washing and chopping them which takes up most of the time when cooking this curry.
To serve 4-6 people you will need
2 x 400g bag frozen chopped okra
3 medium onions
4 green chillies chopped
1 1/2 tsp salt
2 tsp garlic paste / 2 frozen garlic cubes
3 tsp ginger paste / 3 frozen garlic cubes
1 tin plum / chopped tomatoes
2 tsp cumin seeds
2 tsp mustard seeds
2 tsp curry powder
fresh coriander to garnish