Okra & Potato Dry-Fry
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A dry-fry of okra and baby potatoes with Indian spices. The okra is fried until golden and no longer slimy, then combined with a cumin-mustard seed spice mixture and potatoes.
Ingredients
- 7/16 lbs baby potatoes chopped into bite-size pieces
- 6 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 2.5 fresh ginger peeled and finely chopped
- 2 clove garlic finely chopped
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp salt
- 1 tsp sugar
- 1 medium tomato finely chopped
- 3 tbsp water
- 3 8/15 oz okra topped and tailed
- 1/2 tsp amchur/mango powder
- 1 tsp garam masala
- 0.5 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 12 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 185 mg
- Iron: 3.61 mg
- Magnesium: 56.9 mg
- Phosphorus: 167 mg
- Potassium: 546 mg
- Zinc: 1.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp salt
- 1 tsp sugar
- 3 tbsp water
- 1/2 tsp amchur/mango powder
- 1 tsp garam masala
Prepare
- 7/16 lbs baby potatoes, chopped into bite-size pieces
- 2.5 fresh ginger, peeled and finely chopped
- 2 clove garlic, finely chopped
- 1 medium tomato, finely chopped
- 3 8/15 oz okra, topped and tailed
- Juice 0.5 lemon
Let's Cook
-
Step 1.
Place the chopped baby potatoes in a saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook for 5–6 minutes until tender but still holding their shape. Drain and set aside.
-
Step 2.
Heat 3 tablespoons of vegetable oil in a wide pan with a lid over medium heat. Add 2 teaspoons cumin seeds and 2 teaspoons mustard seeds; cook until dark brown, about 1 minute. Add the finely chopped ginger and garlic, and cook for 2–3 minutes until starting to soften. Stir in 1 teaspoon ground coriander, ¼ teaspoon ground turmeric, ¼ teaspoon chili powder, ½ teaspoon salt, 1 teaspoon sugar, the finely chopped tomato, and 3 tablespoons water. Cook for 1 minute, then remove from heat.
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Step 3.
While the spice mixture rests, heat the remaining 3 tablespoons of oil in a separate pan over medium-high heat. Add the okra and fry until golden brown and all sliminess has disappeared, about 8 minutes, stirring occasionally.
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Step 4.
Add the fried okra and cooked potatoes to the pan with the spice mixture. Sprinkle with ½ teaspoon amchur powder, 1 teaspoon garam masala, and the juice of ½ lemon. Cook over medium heat for 5 minutes, stirring gently, until everything is heated through and well combined.