Indian Paneer and Okra Curry with Tomato-Ginger Sauce
Curry simmered from spiced onion base, tomatoes, garlic, ginger, cumin, coriander, turmeric and chilli, with paneer and okra.
- 250 g paneer cheese
- 250 g okra
- 400 g tinned chopped tomatoes
- 150 g onion
- 3 whole garlic clove
- 20 g fresh ginger
- 50 ml vegetable oil
- 5 g cumin seeds
- 5 g ground coriander
- 2 g turmeric powder
- 3 g chilli powder
- 15 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Cut paneer into 2cm cubes. Trim okra and cut into 3cm lengths.
- Step 2
Dice onion finely. Mince garlic and ginger together.
- Step 3
Heat oil in a large frying pan over medium-high heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 4
Add diced onion and cook 5-6 minutes, stirring frequently, until golden and softened.
- Step 5
Add garlic-ginger paste and cook 1 minute, stirring constantly, until fragrant.
- Step 6
Add ground coriander, turmeric and chilli powder. Cook 1 minute, stirring, to bloom spices.
- Step 7
Add tinned tomatoes and stir well. Simmer 8 minutes, breaking down tomatoes with spoon, until sauce thickens slightly.
- Step 8
Add paneer cubes and okra. Stir gently to coat with sauce.
- Step 9
Simmer 10-12 minutes, stirring occasionally, until okra is tender and paneer is heated through.
- Step 10
Taste and adjust seasoning. Garnish with fresh coriander and serve with basmati rice or naan.
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