Indian-style okra with potatoes

Indian-style okra with potatoes


11 people made this

About this recipe: This makes a wonderful accompaniment to a spicy main dish. It is also good as a vegetarian main course for 2, especially when served with Indian-style pulse or lentil dishes and warm naan bread. Also known as ladies’ fingers or bhindi, okra is used extensively in Indian, Caribbean and South American cooking.

Norma MacMillan

Serves: 4 

  • 1 large onion, quartered
  • 4 garlic cloves
  • 5 cm (2 in) piece of fresh root ginger, peeled
  • 2 tbsp sunflower oil
  • 1 fresh red or green chilli, seeded and finely chopped
  • 1 tsp black mustard seeds
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 450 ml (15 fl oz) hot vegetable stock, preferably home-made
  • 1 can chopped tomatoes, about 400 g
  • 200 g (7 oz) okra, trimmed and sliced
  • 500 g (1 lb 2 oz) potatoes, peeled and cut into large chunks
  • 1 red, green or yellow pepper, seeded and cut into chunks
  • 4 tbsp raisins
  • 3 tbsp chopped fresh coriander
  • salt and pepper
  • chopped fresh coriander to garnish

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

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

Some more ideas

*To make a spicy coconut curry with cauliflower and chickpeas, add 55 g (2 oz) creamed coconut and a bay leaf with the stock. Use 700 g (1 lb 9 oz) cauliflower, cut into florets, instead of the potatoes, and 1 can chickpeas, about 420 g, drained, instead of the okra. Add the chickpeas at the end of step 3, when the cauliflower is cooked. Sprinkle in 3 spring onions, finely chopped, with the chickpeas. Sultanas can be used instead of raisins. Serve with poppadoms. *If you are serving this as a vegetarian main dish, accompany it with plain or spiced basmati rice tossed with flaked almonds or chopped cashew nuts.

Plus points

*Fresh coriander is prescribed by herbalists as a tonic for the stomach and heart. Its seeds and leaves are recommended for urinary tract problems. *In addition to the delicious spiciness it brings to the dish, ginger also aids digestion.

Each serving provides

C, E, A, B1, B6, folate, potassium, niacin, copper, iron

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Reviews (3)


- Rated on - 08 May 2016


Superb,, allowed it to cook for longer at the end and it was beautiful. - 14 Feb 2015


My wife made a dish like this last night from the 660 Curries Cookbook by Raghavan Iyer. I am going to try to make Palak Paneer tonight myself. How come there is no Curry in this recipe though??? - 03 Oct 2013

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