Indian-style okra with potatoes


  • 1 large onion, quartered
  • 4 cloves garlic
  • 5 cm piece of fresh ginger, peeled
  • 2 tablespoons sunflower oil
  • 1 fresh red or green chilli, seeded and finely chopped
  • 1 teaspoon black mustard seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 cups (500 ml) hot vegetable stock, preferably homemade
  • 1 can chopped tomatoes, about 400 g
  • 200 g okra, trimmed and sliced
  • 500 g potatoes, peeled and cut into large chunks
  • 1 red, green or yellow capsicum, seeded and cut into chunks
  • ⅓ cup (40 g) raisins
  • salt and pepper
  • ¼ cup (15 g) chopped fresh coriander leaves
  • chopped fresh coriander leaves to serve


  1. Put the onion, peeled garlic and ginger in a food processor or blender and purée.
  2. Alternatively, finely chop the ingredients and mix well together.
  3. Heat the oil in a saucepan.
  4. Add the onion purée and the chilli, and fry over a low heat for 6–7 minutes or until the mixture is beginning to turn golden brown in places.
  5. Add the mustard seeds, ground coriander, cumin and turmeric, and stir to form a paste.
  6. Gradually pour in the stock and tomatoes with their juice, stirring well.
  7. Bring to the boil, then reduce the heat and cover the pan.
  8. Simmer over a low heat for 10 minutes or until the spices are cooked and their flavours blended.
  9. Add the okra, potatoes, capsicum, raisins and seasoning to taste.
  10. Stir well, then cover again and simmer over a low heat for 15–20 minutes or until the potatoes are tender.
  11. Stir in the chopped coriander and serve at once, sprinkled with extra coriander to serve.

Serves 4
Preparation: 15 minutes
Cooking: about 35 minutes


Source: Amazing Vegetables
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