Sour and Spicy Okra With Potatoes

January 4, 2023

Photo by Nassima Rothacker

This okra and potato sabzi is something my mum makes all the time to accompany dal and chapati. I do like it that way, but I love to put the leftovers into a wrap or toastie and serve it with tomato chutney—a brilliant combination.

This recipe was excerpted from 'Chetna's Healthy Indian: Vegetarian' by Chetna Makan. Buy the full book on Amazon.

Recipe information

Total Time
20 minutes
Yield
Serves 4

Ingredients

1 Tbsp. sunflower oil

1 tsp. cumin seeds

3 garlic cloves, finely chopped

2 onions, thinly sliced

1 potato, unpeeled, thinly sliced

1 tsp. salt

1 tsp. garam masala

1 tsp. chile powder

1 tsp. chaat masala

1 tomato, thinly sliced

3 cups (300g) okra, quartered lengthways

1 tsp. lemon juice

Preparation

Step 1
Heat the oil in a pan on a medium-to-low heat and add the cumin seeds. Once they begin to sizzle, add the garlic and cook for a minute, until it is just beginning to color. Add the onions and cook for 2 minutes so that they begin to soften. Now turn the heat to high, add the potato and cook for 2 minutes.
Step 2
Add the salt, garam masala, chile powder and chaat masala, plus the tomato and okra. Cover and cook for 10 minutes on a low heat, until the vegetables are tender.
Step 3
Remove the lid and finish on a high heat for 2 minutes, to crisp the vegetables slightly. Stir in the lemon juice and serve.
Do ahead: This will keep in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving.

Chetna’s Healthy Indian Vegetarian-COVER.jpg

Images and text from Chetna’s Healthy Indian: Vegetarian by Chetna Makan; photography by Nassima Rothacker. Buy the full book from Octopus Books or Amazon.