Qorma Baamia (Afghan-style Baby Okra in Tomato-Onion Gravy)
Introduction
Discover the rich and savory flavors of Afghan cuisine with this delightful recipe for Qorma Baamia, a dish made from tender baby okra (bhindi), simmered in a luscious tomato-onion gravy. Inspired by a recent visit to an Afghani restaurant, this recipe recreates the traditional flavors of Qorma Baamia, transforming okra into a finger-licking, mouthwatering dish that pairs perfectly with soft naan or aromatic Pudina Tawa Paratha. The addition of warming spices like cumin, turmeric, and garam masala, along with the subtle tang of Anardana Powder (pomegranate seed powder), elevates the dish to a new level of deliciousness. This vegetarian dish is perfect for anyone looking to add a new, flavorful side to their meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams |
| Ginger | 1 inch, grated |
| Garlic | 3 cloves, ground to paste |
| Onion | 1, ground to paste |
| Homemade tomato puree | 1/4 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Anardana Powder (Pomegranate Seed Powder) | 2 teaspoons |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Hot water | 1 cup |
| Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 160 kcal |
| Protein | 3 g |
| Fat | 10 g |
| Carbohydrates | 18 g |
| Fiber | 6 g |
| Sugars | 6 g |
| Sodium | 450 mg |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 4
Instructions
-
Prepare the Okra:
Begin by washing and patting dry the baby okra with a kitchen towel. Trim both ends of the okra, removing the cap and the pointed tip. If the okra are too large, you may choose to cut them in half, or leave them whole if they are small and tender. -
Cook the Onion-Garlic-Ginger Paste:
In a heavy-bottomed pan, heat 2 teaspoons of oil over medium heat. Add the ground onion, garlic paste, and grated ginger. Sauté the mixture for about 5 minutes, stirring occasionally, until the raw smell disappears and the paste turns golden in color. -
Add the Tomato Puree and Spices:
Stir in the homemade tomato puree, turmeric powder, and salt to the sautéed onion mixture. Let it come to a brisk boil and cook for about 2 minutes, allowing the spices to blend and infuse the tomato puree with deep flavor. -
Simmer the Okra:
Add the prepared okra (bhindi) to the pan. Stir gently to combine the okra with the tomato-onion gravy. Cover the pan and reduce the heat to low. Let the okra simmer for about 10 minutes, or until it becomes tender and soft. -
Add the Remaining Spices:
Once the okra is tender, add the remaining spices: Kasuri Methi (dried fenugreek leaves), Anardana Powder (pomegranate seed powder), red chilli powder, cumin powder, and garam masala powder. Stir well to incorporate the spices into the gravy. Add 1 cup of hot water to adjust the consistency of the gravy. Let it simmer for another 5-7 minutes, allowing the flavors to meld together. -
Serve:
Once the Qorma Baamia has simmered and the gravy has thickened, garnish with fresh coriander leaves. Serve this flavorful Afghan-style dish with Pudina Tawa Paratha (Mint Leaf Skillet Flatbread) or Homemade Butter Naan (Soft Yogurt Bread) for a complete meal.
Cooking Tips and Variations
- Consistency: If you prefer a thicker gravy, let it simmer uncovered for a few extra minutes. For a thinner gravy, you can add more hot water.
- Spices: Feel free to adjust the spice levels based on your preference. For extra heat, increase the amount of red chilli powder or add a fresh green chili while cooking.
- Serving Suggestions: Qorma Baamia pairs wonderfully with steamed rice, chapati, or even a simple bowl of yogurt on the side for a refreshing contrast.
Why You’ll Love This Recipe
Qorma Baamia combines the earthy flavors of okra with the tangy richness of tomatoes and the aromatic warmth of spices. The Anardana Powder adds a subtle fruity tang, making this dish truly special. Whether you’re a fan of Afghan cuisine or simply looking for a new way to enjoy bhindi, this recipe is sure to become a favorite in your kitchen. Plus, the dish is completely vegetarian, making it an ideal choice for anyone seeking a healthy, plant-based meal.
Pro Tip: Experiment with different variations of this dish by adding a handful of cooked chickpeas or paneer for added protein!
