Potato and Okra Jhalfrezi

Potato and okra in a spicy curry sauce.

• Ready In: 55 mins
• Serves: 3

Ingredients

• 750  g potatoes, scrubbed
• 4  tablespoons olive oil
• 250  g okra, trimmed, chopped, washed and soaked for 30 minutes
• 2  large onions, finely chopped
• 3  teaspoons ginger, pureed
• 2  teaspoons garlic, pureed
• 4 -6  red  Thai red chili peppers, chopped
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon  ground caraway seed
• 1⁄2 teaspoon turmeric
• 1  teaspoon chili powder
• 100  mm cinnamon sticks, broken up
• 2  black cardamom pods, split open
• 4  whole cloves
• 175  ml water
• 1  teaspoon salt (or to taste)
• 1  tablespoon tomato puree
• 2  cayenne chilies, sliced lengthwise
• 2  tablespoons  coriander, leaf chopped

Directions

1. Cut the potatoes into bite size pieces. Heat the oil in a wok and stir fry the potatoes until brown on all sides. Remove and keep aside.
2. Add a little more oil to the wok and fry half the onions, ginger, garlic and Thai chilies until the onion has browned slightly. Add the ground coriander, cumin, caraway, turmeric, chili powder, cinnamon stick, cardamom and cloves and stir fry for 2 minutes. Add the water, potatoes and okra, bring to the boil stirring continuously. Cover and simmer for 10 minutes, stirring occasionally.
3. Heat more oil in a frying pan and stir fry the remaining onions until golden brown. Add to the wok and stir fry for 2 minutes.
4. Add the salt, tomato puree, sliced chilies and stir fry on a low heat for a further 2 minutes. Stir in the coriander leaf and serve hot.