spiced orka

This is a recipe by Bal Arneson that was featured in the Indian Lunch Bag episode of Spice Goddess.


Preparation Time: 1 hour 5 minspiced okra
Servings: 4

Nutrient values per serving

Energy: 335 Calories
Protein: 18 g
Fat: 25 g
Carbohydrates: 13 g
Sugar: 5 g
Fibre: 5 g
Sodium: 305 mg


2 tablespoons grapeseed oil
1 small onion, chopped
1 tablespoon coriander seeds
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 cup cherry tomatoes, halved
1 pound fresh okra, washed and cut into bite-sized pieces
1 cup prepared paneer* or homemade paneer, cut into large dice, recipe follows
1/4 cup loosely packed cilantro leaves

*Cook's Note: Paneer is a strained mixture of heated citrus and milk.


1.  Heat the oil in a large skillet and then add the onion.
2.  Cook for 4 minutes, stirring regularly and then add the coriander, turmeric, and salt, to taste and continue to cook for 1 minute.
3.  Reduce the heat to medium, add the tomatoes and cook for 2 minutes.
4.  Stir in the okra and cook until it's tender, about 12 minutes.
5.  Stir in the paneer and cilantro and heat through.

Recipe Source: Spiced Okra by Bal Arneson

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