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
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
53 Vegetarian Dinner Recipes for Meatless Meals Every Night of the Week
Transform beans, lentils, and tofu into satisfying vegetarian dinners the whole family will love.37 Vegetarian Indian Recipes for Warming Dal, Creamy Paneer, and Crunchy Chaat
On this list of vegetarian Indian recipes, you’ll find cozy meatless dinners and crispy party snacks galore.
