Okra and Paneer in Coconut curry

Are you delirious today? I think so too. I could never see them going into a dish together. But I thought of giving it a try; it was interesting...and well, my critics ate without complaining, so I am all smiles :-)

What you need: Serves 4
2 cups Paneer/Indian cheese, cut into cubes
2 cups fresh okra washed, dried and cut into 1 inch pieces
1/2 cup of coconut milk
1 tsp red chili powder/paprika (add less or more as needed)
1/4tsp turmeric powder
1 tsp cilantro seed powder
1 tsp ginger garlic paste
1 large onion sliced finely
2 medium tomatoes chopped
2 tsp brown sugar
3-4 tsp vegetable oil
Salt to taste
½ tsp mustard seeds and curry leaves for tempering

In a thick bottom skillet, on medium heat, add 1 tsp oil. When it begins to smoke, add the diced okra and roast till they are patchy brown. Set aside on a plate.In the same pan, add another teaspoon of oil. Pour in the paneer cubes and let them brown a bit. Set aside.

Back in the same pan on medium heat, add 2 tsp oil. When it begins to shimmer, toss the mustard and curry leaves; add ginger garlic paste and tomato, and cook until it is all soft. Add all the powders and coconut milk. Let it simmer on low till the oil separates.

Now add the roasted okra, raw onions, and brown sugar. Cook on low for 5 minutes. Don’t over stir the curry as the okra may break and make the curry gooey. Toss in the paneer cubes. Just a few more minutes. Serve hot!

Tip: If you want a runny curry for rice, add in extra coconut milk. This curry serves as a thick curry side dish for pilaf, or can be eaten with flat bread/chapathi/rice.