This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Okra Dopiaza (Bhindi Dopiaza)
An Okra is a vegetable that is eaten widely in regions of India - as well as many other Asian, African or Middle Eastern countries. It is also known as ladies' fingers - because of their somewhat long, thin and pointy shape. Great for using in stews or curries, this dish is a simple vegetarian option. It is known as a Dopiaza because of the distinctive presence of onions - (Dopiaza actually means 'onions, twice'). It makes a fantastic side dish - alongside a curry, or any meal.
Ingredients
Serves 4 people
- 400g okra, stalky tops removed
- 200g onions, sliced
- 150g chopped tomatoes
- 2 tbsp oil
- 3 tbsp Patak's Tikka Masala Spice Paste
- 2 tbsp fresh coriander, chopped
- oil for deep frying
Method
- Deep fry the okra in hot oil for 3 - 5 minutes until soft. Drain on absorbent paper.
- In another pan heat the 2tbsp oil and fry the sliced onions for 5 minutes then add the Patak's Tikka Masala Spice Paste and continue to fry for a further 2 minutes.
- Add the chopped tomatoes and fry for a further 8 - 10 minutes.
- Add the fried okra and heat through.
- Garnish with fresh coriander and serve as an accompaniment.
-
Serves 4 people
- 400g okra, stalky tops removed
- 200g onions, sliced
- 150g chopped tomatoes
- 2 tbsp oil
- 3 tbsp Patak's Tikka Masala Spice Paste
- 2 tbsp fresh coriander, chopped
- oil for deep frying
-
- Deep fry the okra in hot oil for 3 - 5 minutes until soft. Drain on absorbent paper.
- In another pan heat the 2tbsp oil and fry the sliced onions for 5 minutes then add the Patak's Tikka Masala Spice Paste and continue to fry for a further 2 minutes.
- Add the chopped tomatoes and fry for a further 8 - 10 minutes.
- Add the fried okra and heat through.
- Garnish with fresh coriander and serve as an accompaniment.
