Okra curry

    40 min

    Okra has always been considered as stringy and hard to use, but this recipe defies them all! It originated from Kashmir, where my best friend was born, and is very tasty. It is usually served with soft rice and parathas and a cool mint raita. This serves 4 but is very spicy!

    7 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 1/2 onion, finely chopped
    • 1/2 teaspoon fenugreek seeds
    • 1 teaspoon cumin
    • 1 teaspoon tumeric
    • 1/2 teaspoon chilli powder
    • 3 to 4 curry leaves
    • 400g okra
    • 3 new potatoes, cut into chunks
    • 2 carrots, cut into chunks
    • 475ml water
    • 1/2 green chilli, sliced

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a pan over high heat. Add the onion and cook till softened. Add the fenugreek seeds, cumin, turmeric, chilli powder and curry leaves. Cook for 2 to 3 minutes, till fragrant.
    2. Add the okra, potatoes and carrots. Stir to coat the veg with the spices. Add the water and chilli, then cover and simmer till the veg is soft.
    3. Serve immediately!


    This recipe is very spicy so you could substitute the chilli for 2 tablespoons of paprika.

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