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Bhindi Paneer Masala

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Total time: 20 minutes

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Serves 5

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5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


700g - Okra, sliced into medium size pieces

300g - Cottage cheese, low fat

2 - Tomatoes, chopped

6 - Green chilies, chopped

1 tsp - Lemon juice

½ tsp - Turmeric powder

1 ½ tsp - Chili powder

1 dash - Salt

2 tsp - Coriander seeds powder

2 tb - Vegetable oil

1 tsp - Cumin seeds

4 tb - Coriander (cilantro) leaves, chopped


Pan with lid, Chopping board, Knife


1. Heat the cooking oil in a pan and add the cumin seeds.

2. When the cumin seeds start to crackle, add the chopped green chilies.

3. Add the chopped tomatoes and salt. Mix well.

4. Cover with a lid and cook until the tomato becomes mushy.

5. Add the turmeric and stir. Then add the sliced okra and lemon juice.

6. Cover the pan with a lid and cook for about 5 minutes.

7. Open the lid and cook on medium heat, stirring frequently. Add all the remaining spices and mix well when the okra is almost done.

8. Add the crumbled paneer and mix gently.

9. Cover the pan with the lid and cook for 1 minute on medium heat.

10. Add the chopped coriander and mix.

11. Serve hot with rice or roti.


1 serving = about 269g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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