This dish represents the way that Okra is served in many parts of Delhi and also in the Punjab, Bengal and other parts of North India. Okra are cooked with a caramelised onion paste, and the success of the dish depends on the onion paste being cooked to the right depth and consistency. Then tomato puree is added with spices to make a delicious sauce.
This dish comes via inspiration from Madhur Jaffrey, and like all of her dishes, it is very successful. The okra are meltingly tender, and the sauce coats them beautifully.
Or perhaps other Okra recipes. Read more about Okra here. Then try okra in Sambar, and in Moar Kuzhambu. And make Sri Lankan Okra in Coconut Milk, Okra Stuffed with Onions, Mustard Okra Fry, Sri Lankan Okra Curry, and Spicy Dried Okra.
Browse the Madhur Jaffrey dishes we have made, all of our Subzi dishes, and all of our Okra dishes. All of our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Early Winter dishes.
Okra with Onions | | Pyaaz Waali Bhindi Subzi
4 medium onions, coarsely chopped
5 cloves garlic, coarsely chopped
5 cm piece ginger, coarsely chopped
6 Tblspn ghee or vegetable oil
1 tspn cumin seeds
2 tspn fennel seeds
1 tspn turmeric powder
1 Tblspn ground coriander
3 tomatoes, pureed
2 tspn garam masala
2 Tblpsn lemon juice
0.25 tspn Indian Chilli powder
sea salt and freshly ground black pepper
Blend the onion, garlic and ginger in a blender to make a paste, adding 50ml water.
Heat the oil in a kadhai or frying pan over a medium heat, and add the cumin and fennel seeds. When the fennel seeds begin to change colour, add the paste from the blender and the turmeric powder.
Cook this paste over medium heat for about 20 minutes, stirring frequently and scraping the bottom. The paste will reduce and turn a lovely brown colour.
While this is cooking, prepare the okra. Rinse the okra pods, dry them individually, and slice into 0.5 cm rounds. Set aside.
When the onions have finished cooking, add the coriander and fry, stirring. After 1 minute add the tomato puree and cook, stirring, for a few minutes until the liquid from the tomatoes reduces.
Add the prepared okra, salt, garam masala, lemon juice, chilli powder and 100ml warm water. When the onion paste starts bubbling again, cover and lower the heat and allow the okra to cook slowly for 35 mins or until the okra is tender, stirring very gently every 10 minutes or so.
Lift gently and arrange on a platter. Garnish with coriander leaves and serve with Rice with Peas, and a Potato dish. It can also be served hot with Parathas and Kadhi Pakora, or with Roti.
recipe notes and alternatives
The tomato puree can be omitted.