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.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 20 mins
Difficulty: Easy

Spiciness

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This recipe features

Ingredients

400g okra, stalky tops removed
200g onions, sliced
150g chopped tomatoes
2 tbsp oil
3 tbsp Patak's Tikka Masala Paste
2 tbsp fresh coriander, chopped
oil for deep frying

Methods

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 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.