Paneer, Lady Finger & Fresh Bean Curry with Brown Rice
A wholesome and hearty Indian curry combining succulent paneer, tender lady finger (okra), and fresh green beans in a rich, spiced tomato-onion gravy, served with nutritious brown rice.
Ingredients
- Brown Rice95 g
- Onion70 g
- Tomato70 g
- Ginger-garlic paste5 g
- Oil12 ml
- Salt3 g
- Paneer150 g
- Lady finger100 g
- Fresh beans100 g
- Cumin seeds2 g
- Turmeric powder1 g
- Coriander powder3 g
- Red chili powder1 g
- Garam masala2 g
- Water150 ml
- Cilantro5 g
Instructions
- 1Step 1
Step 1: Rinse brown rice thoroughly. In a saucepan, combine 95g brown rice with 150ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until water is absorbed and rice is tender. (Can be done in parallel with curry prep/cook time).
- 2Step 2
Step 2: While rice cooks, chop onion, tomato, lady finger into 1-inch pieces, and fresh beans into 2-inch pieces. Cube the paneer.
- 3Step 3
Step 3: Heat 12ml oil in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter (15 seconds). Add chopped onion and sauté for 3-4 minutes until golden.
- 4Step 4
Step 4: Add ginger-garlic paste; cook for 1 minute until fragrant. Stir in chopped tomato, turmeric, coriander, and red chili powders. Cook for 3-4 minutes until tomatoes soften and oil separates.
- 5Step 5
Step 5: Add lady finger and fresh beans to the pan. Sauté for 3 minutes. Add 150ml water, cover, and cook for 5-7 minutes until vegetables are tender-crisp.
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