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
1
3
2
1
1
1
1
1
1
3
1
Need to make a substitution?
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.
