Tuesday, 1 August 2017

Okra and Potato Curry - Lady Fingers


Okra/Pindi/Lady Fingers Curry

This was one of the first curries I ever learnt to cook, probably because it is so simple. The longest part is probably washing and drying the okra, I like to cut mine lengthways so the end parts get extra crispy when cooking, along with cutting the potatoes into a similar shape.

Ingredients

2 tsp Rapeseed Oil
2 tsp Cumin Seeds
3 Garlic Cloves - finely chopped
1 Large Onion - finely Sliced
1 inch Ginger - grated
1 Green Chili - finely chopped
1 tsp Salt
1 tsp Tumeric
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Dried Mango Powder
4 Baby Potatoes - Sliced into wedges with Skin On
200g Okra - Washed dried and slit length ways
40ml Water
Finely chopped Ginger and Coriander to garnish


Method

1.Heat oil and add cumin seeds
2.Cook for a few minutes until aroma releases then add garlic, fry for 3-4 minutes
3.Add onions and cook for a further 10 minutes until caramelised
4.Add ginger and chili and cook through for a further 2 -3 minutes
5. Add in salt, turmeric, coriander, garam masala and dried mango powder - cook out spices for 2-3 minutes
6.Add in potatoes, okra and water to create steam
7.Cook with lid on for 10-15 minutes until potatoes are soft
8.Remove lid and increase heat to dry up any remaining water and crisp up potatoes and okra
9.Garnish and enjoy for dinner