Okra in paprika sauce with masala paneer

Ingredients for 2 servings:

• 1 liter of milk or soy milk for the vegan version
• 1 lemon(s)
• ½ tsp fenugreek powder
• ½ tsp turmeric powder
• ½ tsp black pepper
• ½ tsp cumin powder
• ½ tsp nutmeg powder
• 1 tsp salt
• 300 g okra, frozen
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 cinnamon stick(s)
• some coconut milk, approx. 200 ml
• 1 tsp chili flakes
• 3 tbsp peanut oil

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 5 minutes

For the paneer: Bring the milk to a boil the day before, stirring constantly. Be careful, the milk boils over easily. Then add the juice of one lemon and stir. Remove the pan from the heat. The egg whites will separate from the whey and curdle. Line a sieve with a clean kitchen towel and pour in the mixture. Cool and drain, leaving the paneer behind. Press the towel tightly over the paneer to remove all the liquid. Place the paneer in a small bowl in the refrigerator overnight. Any remaining liquid will escape, and the paneer will form a firm consistency. It may be a bit crumbly, but even then, you can mix it with the spices and fry it, see below. For the okra: If you plan to cook the okra for lunch, remove it from the freezer in the morning and let it thaw. Cut the peppers open, remove the seeds, and cut into small pieces. Heat a little vegetable oil in a pan, add the cinnamon stick, and stir until fragrant. Add the diced bell peppers and stir-fry for a few minutes. Pour in the coconut milk until the peppers are half-covered. Cover and simmer gently. When the peppers are soft, puree the mixture, removing the cinnamon stick first. Add the thawed okra to the hot pan. Add the paprika sauce. Heat everything while stirring and simmer gently. Add a little water if it is too thick. Season to taste with chili flakes; it should taste slightly spicy. Masala: For the spice mix, mix fenugreek, turmeric, black pepper, cumin, nutmeg, and salt in a small bowl. Toss in the paneer cubes or crumbs. Fry briefly in hot oil and pour over the finished okra and bell pepper dish as a topping.