Fried Okra With Paneer Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Corn oil6 Tablespoon
 Okra10 Ounce, trimmed and cut into 1 inch pieces (300 Grams)
 Panir6 Ounce, cut into cubes (175 Grams)
 Onions2 , diced
 Onion1 Teaspoon
 Curry leaves4
 Salt1 Teaspoon
 Chili powder1 Teaspoon
 Ground coriander1 1⁄2 Teaspoon
 Ginger paste1 Teaspoon (Or Pulp)
 Garlic paste1 Teaspoon (Or Pulp)
 Tomatoes2 , sliced
 Lemon juice1 Tablespoon
 Chopped fresh coriander1 Tablespoon

Nutrition Facts

Serving size

Calories 309 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 2.3 g11.7%

Trans Fat 0.1 g

Cholesterol 4.3 mg

Sodium 657.1 mg27.4%

Total Carbohydrates 18 g6%

Dietary Fiber 5.5 g22.1%

Sugars 7.2 g

Protein 8 g16.5%

Vitamin A 28.7% Vitamin C 53.1%

Calcium 13.8% Iron 8.3%

*Based on a 2000 Calorie diet

Directions

Heat the oil in a karahi or deep frying pan, add the okra and fry until cooked - about 3-5 minutes.
With a slotted spoon, remove the okra from the pan and drain on kitchen paper.
Add the panir cubes to the pan and fry in the same way.
With a slotted spoon, remove the panir from the pan and drain on kitchen paper.
Add the onions, onion seeds and curry leaves to the oil left in the pan and fry for about 5 minutes.
Lower the heat and stir in the salt, chilli powder, ground coriander, ginger and garlic.
Add the tomatoes, then return the okra and panir cubes to the pan, stirring gently to coat the vegetables in the spicy oil.
Sprinkle on the lemon juice and fresh coriander.
Heat through and transfer the okra and panir to a serving dish.
Serve hot with rice or chapatis.
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