For best results, dry wash okra thoroughly before slicing it, and add salt only after it is fully cooked, since salt causes the vegetable to exude moisture, which can make it slimy during cooking. Grind ginger into a paste using a small food processor. Heat oil in large skillet, over medium heat, add onions, and saut until translucent, about 5 minutes. Add tomatoes, chili powder, okra, and green peppers. Allow to cool in the pan.
Transfer contents to a spice grinder and grind to a fine powder.
The preparation of Chicken Malai begins with garam masala, a blend of several aromatic spices essential to most Northern Indian cuisine. The most interesting aspect of garam masala is that no single recipe for this spice combination exists, since each cook has a his or her own blend. Our Executive Chef shares his recipe for a Mughal garam masala, a mellow blend accented with cardamom that originated in the courts and palaces of the Moghul emperors of Northern India. Yogurt is as important as the spices in Indian cuisine. It's used as a meat tenderizer and flavor enhancer.