Okra and Potato Stir Fry
A quick and cozy okra and potato stir fry made in one skillet with simple spices and a rich tomato base. Perfect for busy days when you want something warm, easy, and full of flavor.
Ingredients
- 1 ½ cup okra sliced
- 4 medium potato batonette cut
- ⅓ cup tomato paste
- 4 green chilies slit
- ½ cup sliced onions
- ½ tablespoon black pepper
- ⅓ tablespoon turmeric powder
- ½ tablespoon salt
- 2 tablespoon shopped cilantro
Instructions
Preparation
- Wash the okra first and let it dry before cutting, because cut okra releases a sticky liquid if it is wet. For the potatoes, I like using a batonette cut since the thin shape helps them cook faster and more evenly. You can also use frozen French fry style potatoes if you want a quick shortcut. Slit the chilies and slice the onion thin so everything cooks quickly and blends well in the stir fry.
Cooking
- Heat the oil in a wide pan or skillet over low to medium heat for about 2 minutes. Add the sliced onion and slit chilies. Saute until the onion turns light golden brown, about 5 minutes. Do not let it get too dark, or the flavor can become bitter.
- Add the tomato paste and turmeric powder. Stir well and cook for about 3 minutes until the mixture looks thick and smells rich. If you notice hot oil drops coming out from sthe killet, kindly minimize the flame to low. It happened due to cold tomato paste added to hot water.
- Now add the okra and potatoes together. Mix gently so the vegetables are evenly coated with the spices and tomato base. Cover the skillet and cook on low heat for 10 minutes. Check occasionally and stir lightly, but not too often, because the vegetables will cook slowly in their own steam.
- After 10 minutes, the texture will start turning slightly dry and the vegetables should be about 80 percent cooked. Add salt and pepper, then stir gently so the okra stays firm and does not turn mushy. Cook for another 5 minutes, or until the potatoes are tender.
- Your okra and potato stir fry is ready to serve. Garnish with fresh cilantro before serving, or use fresh basil if you want a milder herbal finish.
Notes
- Make sure the okra is completely dry before slicing to avoid a sticky texture.
- Batonette cut potatoes cook faster and stay evenly tender.
- Add salt near the end so the stir fry stays slightly dry instead of watery.
- Stir gently to keep the okra from breaking apart.
- Garnish with fresh cilantro before serving, or swap with fresh basil for a softer herbal finish.
Nutrition
Calories: 210kcal