Potato And Okra Jhalfrezi Recipe

Name: Potato And Okra Jhalfrezi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

6517

kcal

Calories

Fat

2070

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 750 g potatoes, scrubbed, 4 tablespoons olive oil, 250 g okra, trimmed, chopped, washed and soaked for 30 minutes, 2 large onions, finely chopped, and more.

Yes, Potato And Okra Jhalfrezi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Okra Jhalfrezi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions