Delicious Bhindi and Paneer Masala: A Flavorful North Indian Side Dish
Bhindi and Paneer Masala Recipe
Experience the delightful harmony of flavors in this Bhindi and Paneer Masala, a quintessential North Indian dish that perfectly balances the earthy taste of okra with the creamy richness of paneer. This recipe is not only quick to prepare but also offers a wonderful combination of spices, making it a perfect side dish for any meal. Serve it alongside Tawa Paratha, Palak Dal, and Lauki Raita for a wholesome dinner that your family will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 150 grams, chopped to 1 inch pieces |
| Paneer (Homemade Cottage Cheese) | 1 cup, cubed |
| Onion | 1, chopped |
| Bay Leaf (Tej Patta) | 1 |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Sunflower Oil | for cooking |
| Tomatoes | 2, chopped |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Garlic | 4 cloves |
| Ginger | 1 inch, chopped |
| Hung Curd (Greek Yogurt) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | Approximately 11 g |
| Carbohydrates | Approximately 16 g |
| Dietary Fiber | Approximately 4 g |
| Fat | Approximately 14 g |
| Cholesterol | 0 mg |
| Sodium | Varies with salt added |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
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Make the Base Paste: Start by grinding the chopped tomatoes together with the cinnamon stick, cardamom pods, cloves, garlic, ginger, and hung curd to create a smooth paste. This rich mixture forms the aromatic base of the dish and enhances the overall flavor profile.
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Fry the Bhindi: In a kadai or a deep skillet, heat a splash of sunflower oil over medium heat. Once the oil is hot, add the chopped bhindi (okra) and sauté it until it softens and turns crispy, which should take about 5-7 minutes. Sprinkle a pinch of salt while frying to enhance its taste. Once done, transfer the fried bhindi to a plate and set it aside.
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Sauté the Onions: In the same kadai, add a little more oil if necessary, and toss in the bay leaf and chopped onions. Sauté the onions until they become translucent, which will take about 4-5 minutes. This step is crucial as it builds the flavor foundation of the dish.
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Cook the Tomato Paste: Add the ground tomato paste to the sautéed onions. Follow this with turmeric powder, red chilli powder, coriander powder, sugar, and salt to taste. Mix everything thoroughly and continue to sauté until the raw smell of the tomatoes dissipates, approximately 5-7 minutes.
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Combine Bhindi and Paneer: Once the paste is well-cooked, gently add the previously fried bhindi and cubed paneer into the mixture. Stir everything together carefully to avoid breaking the paneer. Cover the pan with a lid and let it cook for an additional 2 minutes. This allows the flavors to meld beautifully.
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Serve and Enjoy: Once done, turn off the heat and serve the Bhindi and Paneer Masala hot. Pair it with warm Tawa Paratha, Palak Dal, and a side of Lauki Raita for a balanced and delightful meal that everyone will enjoy.
This Bhindi and Paneer Masala not only provides a burst of flavors but also showcases the versatility of Indian cuisine, bringing together fresh ingredients and aromatic spices in a simple yet elegant dish. Enjoy the culinary journey as you prepare and savor each bite of this delicious side dish!
