Bharwan Dahi Bhindi with Paneer and Brown Rice

Prepare the Rice: Rinse the brown rice thoroughly. Cook according to package directions (typically 1 part rice to 2 parts water, simmered for 40-45 minutes until tender and water is absorbed). Fluff with a fork.

Prepare the Bhindi: Wash the okra and pat it completely dry. Trim the ends and cut into 1-inch pieces. In a large non-stick pan, heat 1 tbsp of ghee and 1 tbsp of olive oil over medium-high heat. Add the okra and sauté, stirring occasionally, until lightly browned and tender-crisp, about 8-10 minutes. Remove from pan and set aside.

Prepare the Paneer Filling: Crumble the paneer into a bowl. Finely chop the red onion, tomato, ginger, and garlic. Add them to the paneer along with cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and 1 tsp of salt. Mix well to combine. If the mixture seems too dry, add 1 tbsp of Greek yogurt.

Stuff the Okra: Carefully make a slit lengthwise in each piece of cooked okra (without cutting all the way through). Gently stuff the paneer mixture into the okra slits. You may have some filling left over.

Cook the Stuffed Okra: In the same pan, add the remaining 1 tbsp of ghee over medium-low heat. Carefully place the stuffed okra pieces into the pan, seam-side up if possible. Cook for 5-7 minutes, until the bottom is golden brown. Gently turn and cook the other sides for another 5-7 minutes, until the okra is tender and the filling is heated through. Add any leftover paneer filling to the pan during the last few minutes to warm it.

Prepare the Yogurt Sauce: In a small bowl, mix the Greek yogurt with the remaining 1/2 tsp salt and chopped cilantro. This will be served alongside.

Assemble the Plate: Serve the Bharwan Dahi Bhindi (stuffed okra) hot alongside the cooked brown rice. Dollop the yogurt sauce on the side.