Karahi paneer and okra Recipe

A rich tomato and green chilli stew containing Okra or 'Lady fingers' and green chilli. Cooked in the Karahi (similar to a wok which it gets its name from. This is a common style of cooking for Pakistani or North Indian cuisine.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 3.2/5

Les ingrédients

Pour people
  • Okra(s) : 300 g
  • Paneer cheese : 200 g
  • Red onion(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Fresh ginger : 60 g
  • Tomato(es) : 6 whole
  • Garlic clove(s) : 4 whole
  • Green chilli(s) : 1 whole
  • Fenugreek seed(s) : 1 Tsp
  • Curry powder : 2 Tsp
  • Ground turmeric : 1 Tsp
  • Cumin seed(s) : 1 Tsp
  • Unsalted butter : 50 g
  • Fresh coriander : 1 bunch
  • Maldon salt : 4 pinch(es)


  • ETAPE 1

    Dice and panfry the paneer to seal and set.Remove from pan.
    Trim, cut and saute the okra, cool.
    Finely dice the red onion,
    Peel and finely dice the ginger and garlic.
    Deseed the pepper, cut into 3 cm pieces.
    Deseed and finely chop chilli.
    Dice the tomato.
    Pick the fenugreek leaves & shred.
    Pick the coriander leaves and lightly chop.
    Sweat the onions in the butter, sprinkle with salt,when the onions have released some moisture, add the ginger, chilli and garlic Cook over low heat until the onions are translucent.
    add the pepper, cook until softened.
    Add the tomatoes and cook until they have broken down into a thick stew.
    Season to taste.
    return the okra and paneer to the pan, cook until the okra is soft.
    sprinkle with the chopped coriander and fenugreek.
    Add the

Chef's tip

«Most indian supermarkets will sell fresh Mehthi or Fenugreek leaves. If not use dried fenugreek leaves and add with the dried spices to the dish.»

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