A northern Indian spiced vegetable dish, suitable either for a side or vegetarian main meal
Trim, cut and sauté the okra, cool.
Finely dice the red onion,
Peel and finely dice the ginger and garlic,de-seed and finely dice the chilli.
De-seed the pepper, cut into 3 cm pieces.
Peel the potato, dice into 2-3cm cubes
Dice the tomato.
Pick the coriander leaves and lightly chop.
Sweat the onions in the butter, sprinkle with salt,when the onions have released some moisture, add the ginger,fenugreek seeds, chilli and garlic. Cook over low heat until the onions are translucent.
add the pepper, cook until softened slightly, add the potato
Add the tomatoes and cook until they have broken down into a thick stew and the potatoes are firm but tender
Season to taste.
return the okra and to the pan, cook until the okra is soft.
sprinkle with the chopped coriander before serving.
«A karahi dish gets its name from the 'wok-like' pot that it is cooked in.For a vegetarian protein substitute, try using paneer to replace the potato. If fresh tomatoes are unseasonal and lacking in flavour, use tinned plum tomatoes!»