Printable Area
Spiced Okra
Recipe courtesy Bal Arneson
- Total Time:
- 1 hr 5 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 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
Directions
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.