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:

  1. Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger paste, minced garlic, and sauté for another minute until fragrant.
  4. Add chopped tomatoes, green bell pepper, and spices (coriander powder, turmeric powder, paprika, red chili powder if using). Cook until tomatoes are softened.
  5. Add sliced okra to the pot and sauté for 5 minutes.
  6. 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.
  7. If using cooked chicken, add it to the pot during the last 5 minutes of cooking to heat through.
  8. Adjust salt and spices according to taste.
  9. 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!

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