Potatoes and Okra Curry

Category: Main Course
Serving Size: 3-4
Difficulty Level: Moderate

Ingredients

• ½ lb potatoes, cut into ½” pieces
• 1 lb okra
• 1 medium onion, sliced
• 4 green chilies, chopped
• 3 tbsp oil of your choice (additional oil may be needed)
• 1 tbsp sabzi masala Add to Cart
• ¼ cup tomato sauce
• ½ cup chopped cilantro
• 3 tbsp fresh lemon juice
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp turmeric powder

Directions

1. Prepare the okra, potatoes, and green chilies by cutting them into ½” pieces.
2. Slice the onion thinly and chop the cilantro. Set aside.
   Heat a non-stick pan and add the oil. Once the oil is hot, add the sabzi masala and sauté on medium heat for about a minute until it turns medium brown.
3. Add the onions and cook until slightly golden brown. Remove the onions and set them aside.
4. In the same pan, add the potatoes. If needed, add more oil and cook covered on medium-low heat. If the potatoes start to stick, add a few tablespoons of water.
5. Once the potatoes are cooked but not too soft or overcooked, remove them and set aside.
6. In the remaining oil, add the onions back to the pan. If needed, add a tablespoon of oil. Then, add the salt, turmeric, and chili powder.
7. Add the okra and green chilies, cooking covered on medium-high heat for 15-20 minutes, stirring occasionally.
8. When the okra is nearly cooked, add the potatoes, tomato sauce, lemon juice, and cilantro. Mix well and cook until almost dry. I prefer my dishes to stay moist and not get too dry.
9. Adjust seasoning as needed. Serve with naan or rice.

Note: For Expedition Spice Blend, replace the Authentic Indian Spice blend sabzi masala with the Expedition Spices blend. Omit asafetida and fenugreek leaves. Substitute cilantro with parsley. Use cinnamon bud powder instead of garam masala. Indian cooking is about intuition, not precision—so feel free and adjust as needed.