👨‍🍳 Instructions

1. 1

   Wash and thoroughly dry the okra. Trim the ends and cut into 1-inch pieces. To prevent sliminess, you can lightly fry the okra pieces in 1-2 tbsp of oil until slightly golden, then set aside.

   💡 Tip: Drying the okra well is crucial to minimize its sticky texture. Light frying also helps.
2. 2

   In a separate bowl, whisk the yogurt until smooth. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt to the yogurt and mix well.

   💡 Tip: Ensuring the yogurt is at room temperature prevents curdling when added to the hot pan.
3. 3

   Heat the remaining oil in a pan or pot over medium heat. Add the chopped onion and sauté until golden brown.

   💡 Tip: Properly sautéed onions form the flavor base of the curry.
4. 4

   Add the ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.

   💡 Tip: Cook the ginger-garlic paste well to avoid a pungent taste.
5. 5

   Add the pureed tomatoes and cook until the oil starts to separate from the masala.

   💡 Tip: Cooking the tomatoes down until the oil separates concentrates their flavor.
6. 6

   Reduce the heat to low. Gradually add the spiced yogurt mixture to the pan, stirring continuously to prevent curdling. Cook for 2-3 minutes.

   💡 Tip: Constant stirring is key when adding yogurt to hot masalas.
7. 7

   Add the lightly fried okra pieces to the yogurt gravy. Add about 1/2 cup of water, or as needed to achieve desired consistency. Mix well.

   💡 Tip: Adjust water quantity based on how thick or thin you prefer your curry.
8. 8

   Cover the pan and let it simmer on low heat for about 10-15 minutes, or until the okra is tender and the gravy has thickened.

   💡 Tip: Simmering allows the flavors to meld together.
9. 9

   Stir in the garam masala. Garnish with fresh chopped cilantro. Serve hot.

   💡 Tip: Garam masala is added at the end to preserve its aromatic qualities.