Dinner · Indian · 25 min
Bharwan Dahi Bhindi with Paneer and Brown Rice
- Calories
- 1664
- Protein
- 54g
- Carbs
- 137g
- Fat
- 107g
Ingredients
- 12 oz (340 g) Okra (Bhindi)
- 10 oz (283 g) Paneer (Indian cheese)
- 6 oz (170 g) dry Brown Rice
- 5 oz (142 g) Greek Yogurt (full fat)
- 3 oz (85 g) Red Onion
- 3 oz (85 g) Tomato
- 1 tsp grated Ginger
- 2 cloves Garlic
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder
- 1/2 tsp Garam Masala
- 1.5 tsp Salt
- 2 tbsp Ghee
- 1 tbsp Olive Oil
- 2 tbsp chopped Fresh Cilantro
Method
- 01Prepare 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.
- 02Prepare 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.
- 03Prepare 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.
- 04Stuff 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.
- 05Cook 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.
- 06Prepare 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.
- 07Assemble the Plate: Serve the Bharwan Dahi Bhindi (stuffed okra) hot alongside the cooked brown rice. Dollop the yogurt sauce on the side.
Cook it with the whole plan around it
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