Indian Paneer & Okra Curry with Tomato-Ginger Base & Basmati Rice
Paneer and okra curry cooked in oil with a tomato-ginger-garlic spice base, served with boiled basmati rice.
- 250 g paneer cheese
- 250 g okra (bhindi)
- 150 g onion
- 200 ml canned chopped tomatoes
- 20 g fresh ginger
- 3 cloves garlic cloves
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp kasuri methi (dried fenugreek)
- 40 ml vegetable oil
- 3 g sea salt
- 150 g basmati rice
- 300 ml water
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Step 1: Cook basmati rice: Rinse rice under cold water until water runs clear. In a pot, bring 300ml water to boil with a pinch of salt. Add rice, stir once, reduce heat to low, cover and simmer for 12-15 minutes until tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
- Step 2
Step 2: Cut paneer into 2cm cubes. Trim okra and cut into 3cm pieces, discarding the tips. Finely dice onion, grate ginger and mince garlic.
- Step 3
Step 3: Heat 20ml oil in a large frying pan over medium-high heat. Add paneer cubes in batches and fry for 2-3 minutes per side until golden. Set aside on a plate.
- Step 4
Step 4: In the same pan, heat remaining 20ml oil over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
- Step 5
Step 5: Add ginger and garlic, cook for 1 minute until fragrant. Add cumin, coriander and turmeric, stir constantly for 30 seconds to bloom the spices.
- Step 6
Step 6: Pour in canned tomatoes with their juice. Simmer for 5 minutes, stirring occasionally, to reduce slightly and concentrate flavours.
- Step 7
Step 7: Add okra pieces to the pan and stir well to coat in the sauce. Cook for 8-10 minutes, stirring occasionally, until okra is tender but still has slight bite.
- Step 8
Step 8: Return paneer cubes to the pan, sprinkle with kasuri methi and salt. Gently fold through and warm for 2 minutes.
- Step 9
Step 9: Divide rice between two bowls or plates. Spoon curry over rice and serve hot.
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