Pakistani Gumbo
Ingredients:
- 250g okra (ladyfinger), sliced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- 2 tablespoons vegetable oil
- 2 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional)
- Fresh coriander leaves for garnish
Cooking Method:
- Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger paste, minced garlic, and sauté for another minute until fragrant.
- Add chopped tomatoes, green bell pepper, and spices (coriander powder, turmeric powder, paprika, red chili powder if using). Cook until tomatoes are softened.
- Add sliced okra to the pot and sauté for 5 minutes.
- Pour in chicken or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until okra is tender.
- If using cooked chicken, add it to the pot during the last 5 minutes of cooking to heat through.
- Adjust salt and spices according to taste.
- Serve hot, garnished with fresh coriander leaves. Gumbo is traditionally served with rice.
FAQs:
1. Can I use frozen okra? Yes, frozen okra can be used instead of fresh. Make sure to thaw and drain excess water before adding to the pot.
2. How can I make it spicier? Increase the amount of red chili powder or add chopped green chilies along with the bell peppers.
3. Can I make this dish in advance? Yes, Gumbo tastes even better the next day as the flavors develop. Just reheat gently before serving.
Enjoy preparing these delicious Pakistani-inspired dishes!