Fried Okra With Paneer
|Corn oil||6 Tablespoon|
|Okra||10 Ounce, trimmed and cut into 1 inch pieces (300 Grams)|
|Panir||6 Ounce, cut into cubes (175 Grams)|
|Onions||2 , diced|
|Chili powder||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ginger paste||1 Teaspoon (Or Pulp)|
|Garlic paste||1 Teaspoon (Or Pulp)|
|Tomatoes||2 , sliced|
|Lemon juice||1 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
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.