This dish is a simple and delicious way to cook okra, in a curry. We made this to go with the Tandoori Chicken Skewers, served with home made roti and coriander chutney. This recipe will convert you to liking Okra as does not end up in one sticky mess. With the addition of potato, it makes quite a substantial dish by itself. If you want to add a vegetarian protein, you can add some paneer cheese.

We cooked this curry in the largest of the Tefal Ingenio pans (28cm) on an induction hob, as seen in the pictures below. It is quite deep and you can cook quite a lot of food in it without worrying about overflow.

If you want to know what’s it like using the Tefal Ingenio pans, read my product review here.

This recipe is by one of the chefs at L’atelier des Chefs who run fab cooking lessons. You can get a 10% discount on the cooking lessons here by using the coupon code TEFAL10 on checkout.

Karahi Okra and potato curry

Ingredients

Okra(s) : 300 g
Desiree potato(es) : 600 g
Red onion(s) : 1 whole
Red pepper(s) : 1 whole
Fresh ginger : 50 g
Tomato(es) : 6 whole
Garlic clove(s) : 4 whole
Green chilli(s) : 1 whole
Fenugreek seed(s) : 1 Tsp
Curry powder : 2 Tsp
Ground turmeric : 1 Tsp
Cumin seed(s) : 1 Tsp
Unsalted butter : 50 g
Fresh coriander : 1 bunch
Maldon salt : 4 pinch(es)

Instructions

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Trim, cut and sauté the okra, leave to cool.
Finely dice the red onion,
Peel and finely dice the ginger and garlic,de-seed and finely dice the chilli.
De-seed the pepper, cut into 3 cm pieces.
Peel the potato, dice into 2-3cm cubesDice the tomato.
Pick the coriander leaves and lightly chop.
Sweat the onions in the butter, sprinkle with salt,when the onions have released some moisture, add the ginger,fenugreek seeds, chilli and garlic.
Cook over low heat until the onions are translucent.
Add the pepper, cook until softened slightly, add the potato.
Add the tomatoes and cook until they have broken down into a thick stew and the potatoes are firm but tender.
Season to taste.
Return the okra and to the pan, cook until the okra is soft.Sprinkle with the chopped coriander before serving.
Finely dice the red onion,Peel and finely dice the ginger and garlic,de-seed and finely dice the chilli.
De-seed the pepper, cut into 3 cm pieces.
Peel the potato, dice into 2-3cm cubes
Dice the tomato.
Pick the coriander leaves and lightly chop.
Sweat the onions in the butter, sprinkle with salt,when the onions have released some moisture, add the ginger,fenugreek seeds, chilli and garlic.
Cook over low heat until the onions are translucent.
Add the pepper, cook until softened slightly, add the potato
Add the tomatoes and cook until they have broken down into a thick stew and the potatoes are firm but tender.
Season to taste.
Return the okra and to the pan, cook until the okra is soft.
Sprinkle with the chopped coriander before serving.
Here we served it with coriander chutney. See below for the recipe