Potato And Okra Jhalfrezi Food

SLOW-COOKER CHICKEN CURRY

Steps:

• Put the potatoes in a 6- to 8-quart slow cooker. Toss the chicken with the ginger, curry powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Lay on top of the potatoes and sprinkle with the serrano. Whisk the tomato sauce and tomato paste together and pour over the chicken. Cover and cook on low until the potatoes and chicken are very tender, 7 to 8 hours.
• Uncover the slow cooker and gently remove the chicken. Add the okra and cilantro to the slow cooker, cover and cook until tender, about 10 minutes. Meanwhile, discard the bones and cartilage from the chicken but leave the meat in large pieces. Return the chicken to the slow cooker and gently stir a few times to coat in the sauce. Season with salt and pepper.
• Divide the curry among shallow bowls. Top with more cilantro and serve with the naan.

BHINDI OR OKRA JHALFERAZI - STIR FRIED CRISP OKRA WITH POTATOES

Steps:

• Air Fryer/Sheet Pan Version
• Remove the tops of the baby okra and set on paper towels while prepping the remaining vegetables.
• Turn the oven to 425 degrees or the air fryer to 400 degrees. Note, you may need to do this in two batches in most air fryers.
• Toss the okra, potatoes, garlic and onion with the bell pepper, turmeric, salt, and red cayenne pepper and the oil.
• Toss with the oil.
• Line a sheet pans or air fryer tray with parchment and spread the mixture and cook for 12 minutes.
• Remove and give it a good stir, the okra should be still quite soft especially if using frozen okra.
• Add in the tomato and cook for another 10 minutes. At this point parts of the okra should be crisp, and the potatoes should be soft.
• Finish this with chopped cilantro and lime juice.
• Stove Top Version (preferred with non-frozen okra
• Remove the tops and tips and cut into small 1/2-inch pieces. Place on paper towels and set aside.
• Toss the potatoes with the turmeric.
• In a large heavy skillet heat the oil add in the cumin seeds and wait until the seeds crackle.
• Add in the potatoes and stir to coat. Cover and cook on low heat for 8 minutes, until the potatoes are almost tender
• Add in the okra, cayenne and salt. Add in the tomato and mix well. Cover and cook for 3 to 4 minutes.
• Sprinkle with garam masala and cilantro
• Finish with lemon juice before serving.

DRY AND SPICY CURRY

Steps:

• Heat the ghee or oil in a pan and stir-fry the onion over moderate heat until crisp and light brown. Do not burn. Add the curry powder, chili, and the cooked meat or fish and mix well. Add the salt and water and cook for 5 minutes as a rich, brown sauce develops.
• Serve warm with rice.

MUSHROOM AND OKRA CURRY

Steps:

• Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
• With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
• Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
• Uncover and cook the curry for 10 minutes more, or until the okra is tender.
• Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

VEGETABLE JALFREZI

Steps:

• Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
• Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

VEGETARIAN OKRA CURRY

Steps:

• Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.
• In a skillet, heat oil over medium heat and add okra.
• Sauté until all of the sticky juices become dry.
• Remove from skillet and set aside.
• In the same skillet with the remaining oil, add tomatoes and spices.
• Cook over low heat until paste-like.
• Add onions and sautéed okra.
• Stir, cover and let simmer over low heat for 10-15 minutes.
• Transfer to a serving dish and garnish with garam masala or black pepper.

GRANDMA'S FRIED OKRA AND POTATOES

Steps:

• Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
• Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

FRIED POTATOES AND OKRA

Steps:

• Add salt and pepper to flour and coat potatoes and okra.
• Heat oil in large skillet over med-low heat.
• Add potatoes, okra, and creole seasoning.
• Cover and cook until potatoes are tender (about 30 minutes), stirring occasionally.
• Turn up heat to med-high, uncover, add onions, and cook until onions are translucent.