Ingredients:
- 300g bhindi (okra), cut into 1-inch pieces
- 1 medium potatoes, peeled and diced
- 1 large onions, diced
- 1 large onion, finely chopped
- 2 tbsp oil (for frying vegetables)
- 2 tbsp oil (for cooking masala)
- 1 tsp ginger-garlic paste
- 1 medium tomatoes, pureed
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves, chopped (for garnish)
- Salt to taste
Instructions:
1. Prepare the Vegetables:
- Heat 2 tbsp oil in a pan. Fry the bhindi until they are slightly crispy. Remove and set aside.
- In the same oil, fry the diced potatoes until golden brown. Remove and set aside.
- Fry the sliced onions until they are golden brown. Remove and set aside.
2. Prepare the Masala:
- In the same pan, add another 2 tbsp of oil.
- Add the finely chopped onions and sauté until they turn translucent.
- Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add the tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for a couple of minutes.
3. Combine and Cook:
- Add the fried bhindi, potatoes, and sliced onions to the masala. Mix well to coat the vegetables with the masala.
- Sprinkle garam masala and crushed kasuri methi over the mixture. Stir gently to combine.
4. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with naan or paratha.
✨ Cook and savor the taste! ✨
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