Basmati and Lentil Pilaf with Aloo Bhindi
This flavor bomb of a recipe has enough oomph to get even the most reluctant okra-eaters to become fans. Okra is blistered whole and paired with seasoned potatoes, served over a basmati and lentil pilaf with cooling vegan sour cream as garnish.
Servings
Produce
Garlic
1 0.5 Clove
Yellow Onion
1/2 0.25 Whole
Carrot
3 1.5 oz
Green Bell Pepper
1 0.5 Whole
Emerald Okra
10 5 oz
Potato
12 6 oz
Protein & more
Basmati rice
1/2 0.25 cup
Green Lentils
1/2 0.25 cup
Vegan sour cream
2 1 oz
Pantry items
Olive oil
3 1.5 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Cumin seed, whole
1 0.5 teaspoon
Mustard seed, whole
1/8 0.065 teaspoon
Curry leaves, fresh
3 1.5 Whole
Coriander powder
1 0.5 teaspoon
Cumin powder
1/2 0.25 teaspoon
Garam masala
1/2 0.25 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Chili powder
1/4 0.125 teaspoon
Prep ahead (optional)
a. Quarter or ¼” dice potatoes. b. Trim bell pepper stem & seeds; ¼” dice. c. Divide onion into two parts; ¼ dice one part, thinly slice the other. d. ¼” dice carrots. e. Trim okra stem, leave whole. f. Mince garlic.
Instructions
1
Cook lentil and basmati pilaf:
a. In large saucepan over medium-high heat, add 1 tsp olive oil. Add garlic (mince), half of yellow onion (¼” dice), bell pepper (trim stem & seeds, ¼” dice), and carrots (peel & ¼” dice). Save other half of onion for cooking with okra. Add ¼ tsp salt and aloo bhindi spice mix. Cook until onion is translucent, about 2-3 minutes.
b. Add basmati rice and lentil mix. Stir to combine.
c. Add 3 cups water (1½ cups for 2-person portion). Cover and bring to a boil for 3-5 minutes.
d. Reduce heat to medium-high and cook covered until basmati and lentils are tender, about 15 minutes. Remove from heat and let stand, covered, until ready to serve.
2
Cook okra and potatoes:
a. In large sauté pan over medium-high heat, add 2 tbsp olive oil. Add aloo bhindi seed mix and cook, stirring occasionally, until toasted and fragrant, about 2-3 minutes.
b. Add potatoes (¼” dice) and other half of onion (thinly slice) and cook until starting to brown, about 2-3 minutes.
c. Add okra (trim stem, leave whole) and cook until okra starts to blister and potatoes are fork-tender and golden, about 12-15 minutes. If potatoes begin to brown before okra is tender, push them to the outer part of the pan and leave okra in the middle to blister, turning to cook all sides.
3
Serve:
a. Divide basmati and lentil pilaf among bowls or plates. Serve aloo bhindi alongside, being sure to discard curry leaves.
b. Garnish with a dollop of vegan sour cream.
Chef's notes
Cooking the okra whole, with just a trim of the stem, takes away its characteristic goo, and blistering it in aromatic oil could very possibly make it your new favorite vegetable. If you are looking to add protein to this traditionally vegetarian meal, sauteed or grilled chicken tenders are the way to go.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX