I’ve been asked over and over for some easy, healthy and slimming vegetable curry recipes and today I bring you one of my all time favourite dishes – curried okra, traditionally known as ‘bhindi’ in Pakistan and India. It’s a super easy and healthy way to get your veg in, and I crave this almost on a weekly basis. Okra is widely available in supermarkets and speciality Asian stores, and it’s actually a fruit but we treat it like a vegetable by making delicious curries with it. And for good reason too because it’s packed full of fibre, antioxidants and heart-healthy nutrients. What’s not to love? It’s a simple, quick and easy dish that you just have to have in your monthly meal plan. I’ve yet to meet a person who dislikes this dish 😋 Recipe is below and in my highlights. Enjoy 🤗
🍃
Serves 2 hungry people. You will need:
350g okra
1 onion, finely sliced
1 tspn cumin seeds
1 tbspn chilli, chopped (or to taste)
1 tbspn garlic, chopped
1 large tomato, chopped
1 tspn turmeric powder
1/2 tspn black pepper
1 tbspn coriander, finely chopped
Squeeze of lemon juice
🍃
1. Wash and chop okra in to bite sized pieces. It will release a ‘slimey and gooey’ substance. This is normal and will be cooked off.
2. Heat 1 tbspn oil in a pot and fry the okra for a few minutes until they deepen in colour and soften slightly. Transfer to a plate.
3. In the same pot, add more oil if needed and fry onion until translucent. Add cumin seeds and fry for a minute before adding 1 tspn salt (or to taste).
4. Add garlic and chilli, and fry for a minute or two. You can add 1 tbspn chopped ginger if you like a bit of punch and additional flavour. Next add tomatoes and cook on medium heat for a couple of minutes till they soften and break down.
5. Now add the turmeric and black pepper and cook for a few minutes before adding back the okra. Add a splash of water, cover and cook on low heat for 10-15 mins or until the okra is soft and tender. Check regularly and stir very gently so that the okra doesn’t burn. Be careful not to overcook or they will turn to mush!
6. Next add a spritz of lemon juice and fresh coriander, stir and serve with naan/chapatti/rice.
I’ve been asked over and over for some easy, healthy and slimming vegetable curry recipes and today I bring you one of my all time favourite dishes – curried okra, traditionally known as ‘bhindi’ in Pakistan and India. It’s a super easy and healthy way to get your veg in, and I crave this almost on a weekly basis. Okra is widely available in supermarkets and speciality Asian stores, and it’s actually a fruit but we treat it like a vegetable by making delicious curries with it. And for good reason too because it’s packed full of fibre, antioxidants and heart-healthy nutrients. What’s not to love? It’s a simple, quick and easy dish that you just have to have in your monthly meal plan. I’ve yet to meet a person who dislikes this dish 😋 Recipe is below and in my highlights. Enjoy 🤗
🍃
Serves 2 hungry people. You will need:
350g okra
1 onion, finely sliced
1 tspn cumin seeds
1 tbspn chilli, chopped (or to taste)
1 tbspn garlic, chopped
1 large tomato, chopped
1 tspn turmeric powder
1/2 tspn black pepper
1 tbspn coriander, finely chopped
Squeeze of lemon juice
🍃
1. Wash and chop okra in to bite sized pieces. It will release a ‘slimey and gooey’ substance. This is normal and will be cooked off.
2. Heat 1 tbspn oil in a pot and fry the okra for a few minutes until they deepen in colour and soften slightly. Transfer to a plate.
3. In the same pot, add more oil if needed and fry onion until translucent. Add cumin seeds and fry for a minute before adding 1 tspn salt (or to taste).
4. Add garlic and chilli, and fry for a minute or two. You can add 1 tbspn chopped ginger if you like a bit of punch and additional flavour. Next add tomatoes and cook on medium heat for a couple of minutes till they soften and break down.
5. Now add the turmeric and black pepper and cook for a few minutes before adding back the okra. Add a splash of water, cover and cook on low heat for 10-15 mins or until the okra is soft and tender. Check regularly and stir very gently so that the okra doesn’t burn. Be careful not to overcook or they will turn to mush!
6. Next add a spritz of lemon juice and fresh coriander, stir and serve with naan/chapatti/rice.

Recipe is below and continues in the comment box.

#SimpleFriedChicken #InSauteedOnions #CookingMadeEasy #BySalmasStepByStepRecipes

Ingredients

8 whole chicken legs/each leg cut in half (clean, 3 light slits on each leg,wash & drain)
2 large onions (sliced thin)
Green chillies cut in half/whole, use as you prefer.
2 large tomatoes (cut in quarters)
Bayleaves 3
Oil- enough oil to shallow fry the chicken on both sides
Salt 1/4 Tsp-adjust if required
Oil, 3-4 Tbs extra if needed to fry the chicken in the same pan.
Fresh coriander 4-5 Tbs -finely chopped

To marinate the chicken:
Ginger grated 1 & 1/4 Tsp
Garlic grated 1 & 1/4 Tsp
Salt to taste, as a guide 1/3 Tsp -1/2 Tsp
Cumin powder 1 & 1/4 Tsp
Coriander powder 1 & 1/4 Tsp
Tumeric powder 1/3 Tsp
Garam masala 1/4 Tsp
Chilli powder 3/4 Tsp (adjust as required)
Coarse black pepper 1/3 Tsp (I use a normal teaspoon to measure all my spices & salt)

Method:

Prepare the chicken pieces as instructed.

Place the clean chicken pieces in a bowl.

Add all the ingredients, listed under marinating the chicken.

In a wide non stick pan, add the oil and put the gas up.

Once the oil is hot, put the gas down slightly and add the chicken pieces in.
Put the gas up after adding the chicken and fry on high heat for 8-10 minutes. Keep an eye and adjust heat if needed.

Slightly lower the gas and cook this until the bottom looks done, keep an eye. Adjust the heat if required during this cooking process at anytime.

Once the bottom looks done, repeat the same frying process for the other sides. You may fry the chicken in two batches if the pan is not big enough. If you do that, then remove the cooked pieces and place in a plate/tray before adding the uncooked batches to the pan.