Skip to main content

Deresh curry recipe

A classic Bengali vegetarian curry, made with okra and potato.

Prep: 10 mins
Cook: 20 mins
Serves 4

Nutritional information

Per serving:

  • 824kJ / 197kcal
  • 6g protein
  • 14.3g carbohydrate, of which 6.8g sugars
  • 7g fat, of which 1.9g saturates
  • 7.3g fibre
  • 0g salt
A plate of curried sliced okra and cubed potato, served with dhal


  • 2 tablespoons vegetable oil
  • 1 tablespoon panch phoran (mixed Bengali spices)
  • 2 bay leaves
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, peeled and grated
  • 3 medium potatoes, cubed
  • 450g fresh okra, washed and halved
  • 350ml water


  1. Heat the vegetable oil in a pan, then add the panch phoran, bay leaves, chopped onion, garlic and ginger. Cook on low heat for 3 or 4 minutes, until the mixture starts to brown.

  2. Add the chopped potato, cover and cook for 5 minutes until it starts to soften.

  3. Add the okra and mix well. Add the water, stir and lower the heat. Leave the mixture to simmer uncovered for around 5 minutes, until the okra is softened.


    Serve with rice as a main, or as an accompaniment to dhal and other curries as part of a larger meal.