55 minutes
Savor the flavors of Delhi with this traditional okra dish, enriched with a perfectly browned onion paste and infused with aromatic spices. This recipe yields a tender and flavorful okra that pairs beautifully with warm flatbreads or rice.
Onions, peeled and coarsely chopped
each
Garlic Clove, peeled and coarsely chopped
each
Ginger, peeled and coarsely chopped
0 oz
tablespoons
Whole Cumin Seeds
teaspoons
teaspoons
Turmeric Powder
teaspoons
tablespoons
tablespoons
Fresh Young Okra, cleaned, patted dry, and sliced into ¼-inch rounds
0 lb
teaspoons
teaspoons
tablespoons
1. Create Onion Paste
Combine onion, garlic, and ginger in a blender with ¼ cup of warm water and blend to a smooth paste.
2. Fry the Spices
Warm the oil in a 10–12-inch skillet over medium heat. Add cumin and fennel seeds. After 20 seconds, or once the fennel seeds begin to change color, stir in the blended paste and turmeric.
3. Brown the Paste
Continue to cook the paste for about 20 minutes, stirring frequently and scraping the skillet's bottom. The paste should reduce and develop a rich brown hue.
4. Incorporate Tomato Sauce
Mix in the ground coriander and fry for a minute, then blend in the tomato sauce and cook for an additional minute. Turn off the heat and set aside.
5. Prepare the Okra
Clean the okra, pat it dry, and slice into ¼-inch rounds.
6. Combine Okra with Paste
Reheat the skillet with the onion paste over medium heat, and add the okra, salt, garam masala, lemon juice, and 6 tablespoons of warm water.
7. Simmer to Perfection
Once the mixture begins to bubble, cover, reduce heat to low, and simmer for 35 minutes, stirring occasionally to prevent sticking. The okra should be tender when done.
8. Serve and Enjoy
Dish out the cooked okra onto plates and enjoy warm.
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