This is the north indian gravy I tried few days back. I am quite bored with regular vegetable kurma, so made this just for a change. Potato and Okra didn't go well together as much as Carrot and Beans. But I can definitely have this once in a while as this gravy came out quite different with nice flavors just because of those two veggies added.
Recipe source: Rak's kitchen
Potato 1 Big
Finely chopped Ginger 1 tsp
Finely chopped Garlic 1 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/8 tsp
Garam Masala 1/8 tsp
Turmeric Powder 1/8 tsp
Cumin seeds and fennel seeds few
Bay leaves 2
Coriander leaves for garnishing
Salt and Oil
Chop Onions and tomatoes. Chop okra lengthwise. Chop potatoes into thin slices.
In a pan, heat little oil. Add chopped ginger, garlic and onion(1). When they turn translucent, add chopped tomatoes. Fry till they are cooked. Cool and grind it to a fine paste.
In another pan, heat little oil and fry the okra pieces. Fry till they are done and turn crispy. Keep it aside. In the same pan, add sliced potato pieces. Fry till they turn slightly brown and gets half cooked. Remove and keep it aside.
In the same pan, heat little more oil and add cumin seeds, fennel seeds and bay leaves. Fry till they crackle and then add the chopped onions. Fry till they turn translucent. Now add the ground tomato paste and all the Masala powders.
Fry till the oil separates. Now add half cooked potatoes, water and salt. Allow boiling. When it is almost done, add fried okra. Boil for few more minutes until done.
Garnish with coriander leaves.
Serve with Chapati or any Indian Bread.
Linking this recipe to vegan thursdays. Vegan thursdays is to share vegan recipes that does not include dairy products, eggs, honey and any other animal derivatives. I am happy to be a part of this group. To join contact here.