Okra and potato gravy
Heat up some oil and add shahi jeera (cumin seeds), along with some black cumin seeds and let these sputter few seconds, then add whole green chilis and asafetida (hing) and quickly saute. Immediately add thinly sliced onions and fry until translucent. Add ginger and garlic paste and mix to saute until the rawness of the garlic disappears. Next, add cumin powder, coriander powder, garam masala powder, turmeric powder, and mix to saute. Add chopped okra and potatoes and continue to cook by frequent stirring. Add some salt as required and mix. Once the okra and the potatoes are 90 percent cooked whisk some yogurt along with some red chili powder and little water to adjust the consistency and pour into the pan. Mix nicely. Sprinkle some chaat masala and chopped coriander leaves. Cover and cook in slow flame for a few minutes or until done.
Ingredients
- 1/4 cup Oil
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Black cumin seeds
- 2 whole Green chilis
- 1/4 teaspoon Aesaphedita (Hing)
- 1 large Onion (sliced)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder
- 2 cups Okra/Bhindi cut into small pieces
- 1 cup Potato chopped
- as per taste Salt
- 1/2 cup Yogurt
- 1 teaspoon Red chili powder
- Some water to adjust the consistency
- Chaat masala, sprinkle some
- 2 tablespoons Coriander leaves