Spiced Okra

Recipe courtesy of Bal Arneson
Show: Spice Goddess Episode: Indian Lunch Bag

Photo: Spiced Okra

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr
YIELD: 4 servings


  • 2 tablespoons grapeseed oil
  • 1 small onion, chopped
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1/2 cup cherry tomatoes, halved
  • 1 pound fresh okra, washed and cut into bite-sized pieces
  • 1 cup prepared paneer* or homemade paneer, cut into large dice, recipe follows
  • 1/4 cup loosely packed cilantro leaves
  • *Cook's Note: Paneer is a strained mixture of heated citrus and milk.
    • Indian Cheese (Homemade Paneer)
    • 4 cups whole milk
    • 1/4 cup vinegar
    recipe tools


    Heat the oil in a large skillet and then add the onion. Cook for 4 minutes, stirring regularly and then add the coriander, turmeric, and salt, to taste and continue to cook for 1 minute. Reduce the heat to medium, add the tomatoes and cook for 2 minutes. Stir in the okra and cook until it's tender, about 12 minutes.

    Stir in the paneer and cilantro and heat through.

    To make the paneer:

    Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer.

    Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.

    On TV

    ON AIR

    Get Cooking Channel on your TV.