Spiced Okra

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 4 servings
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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

Indian Cheese (Homemade Paneer)

4 cups whole milk

1/4 cup vinegar

Directions

  1. 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.
  2. Stir in the paneer and cilantro and heat through.

Indian Cheese (Homemade Paneer)

  1. 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.
  2. Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.

Cook’s Note

Paneer is a strained mixture of heated citrus and milk.

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