Okra Peanut Masala
Okra Peanut Masala

Hi, I’m Marie. Today, we’re going to prepare okra peanut masala recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Okra Peanut Masala Recipe

Okra Peanut Masala is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Okra Peanut Masala is something which I’ve loved my whole life.

To bewith this recipe, we have to prepare a few ingredients. You can cook okra peanut masala using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Okra Peanut Masala:

  1. Prepare 1/2 kg. bhindi (okra), cut into 1 pieces
  2. Take 2-3 tbsp. oil
  3. Prepare 1 tsp. mustard seeds
  4. Get 1/4 tsp. asafoetida (hing)
  5. Take 1 onion, chopped
  6. Prepare 3-4 garlic, chopped
  7. Get 1 ginger, chopped
  8. Get 2-3 green chilies, chopped
  9. Get 1-2 sprigs curry leaves
  10. Take to taste salt
  11. Get 1/2 tsp. turmeric powder
  12. Prepare 1 tsp. red chilli powder / flakes
  13. Get 1 tsp. roasted coriander powder
  14. Prepare 2 tbsp. peanut, coarsely ground
  15. Prepare 2 tsp. coriander leaves, chopped
  16. Prepare 1-2 fresh red / green chilies, chopped (opt)

Steps to make Okra Peanut Masala:

  1. Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida followed by the chopped okra. Saute for a minute on high flame.
  2. Now add the onion, ginger, garlic, curry leaves, green chilies, salt and turmeric powder. Cook, covered on a low flame till soft.
  3. When half done, add the red chilli powder and coriander powder and continue to cook. Stir at intervals and sprinkle little water if it sticks to the bottom of the pan.
  4. When done, add the powdered peanuts and coriander leaves. Mix well and switch off the flame. Keep it covered for 4-5 minutes. Serve, garnished with the chopped fresh chilies.

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