Naan Sense Grocery
Achari Okra and Potato-Style Peas Masala with Thick Poha
This is a sturdy skillet meal for days when the pantry is doing most of the work. The cut frozen okra cooks down into a lightly sticky, savory base, while frozen green peas bring a soft sweetness against the sharp warmth of achari aloo masala. Thick poha makes it more filling without turning heavy; it drinks up the tomato paste and mustard oil so every bite feels nicely coated. Keep the heat steady, stir with a gentle hand, and let the okra get some contact with the pan before adding too much water. The result is tangy, earthy, and comforting — good with a spoon, good packed for lunch, and good when you want dinner without fuss.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 3 cups cut frozen okra cut frozen okraShop Laxmi Cut Frozen Okra 300 Gm
- 1 cup frozen green peas frozen green peasShop Laxmi Green Peas 300 Gm
- 2 teaspoons achari aloo masala achari aloo masalaShop MDH Achari Aloo Masala 100g
- 2 tablespoons mustard oil mustard oilShop Tez Mustard Oil 1 Ltr
- 1 teaspoon mustard seeds mustard seedsShop Deep Mustard Seeds 7 Oz (200gm)
- 2 tablespoons tomato paste tomato pasteShop Tomato Paste – Sadaf 12.5 Oz
- 1 tablespoon ginger garlic paste ginger garlic pasteShop Ginger Garlic Paste 26 Oz – Laxmi
- 1 cup thick poha thick pohaShop Bansi Thick Poha 2 Lb
- 1 1/4 cups water, divided waterPantry basic
- 3/4 teaspoon salt, or to taste saltPantry basic
Let’s cook
- Rinse the thick poha briefly in a bowl, drain well, and let it sit for 5 minutes so it softens without becoming mushy.
- Warm the mustard oil in a wide pan over medium heat until it looks glossy, then add the mustard seeds and let them crackle for a few seconds.
- Stir in the ginger garlic paste and cook for about 45 seconds, keeping it moving so it smells rounded but does not scorch.
- Add the tomato paste, achari aloo masala, and salt. Cook for 1 to 2 minutes, stirring, until the mixture darkens slightly and the oil begins to separate at the edges.
- Add the cut frozen okra straight from frozen. Spread it out and cook for 8 to 10 minutes, stirring only now and then, until the frost is gone and the okra starts to soften.
- Add the frozen green peas and 3/4 cup water. Cover and cook for 5 minutes, then uncover and stir gently.
- Fold in the softened thick poha with the remaining 1/2 cup water. Cook uncovered for 4 to 5 minutes, until the poha is tender and the masala clings thickly to the okra and peas.
- Taste for salt, let the pan sit off the heat for 2 minutes, then serve warm while the poha is soft and the masala is still glossy.
Use a wide pan so the okra cooks off moisture instead of steaming too much.