Paneer Stuffed Bhindi in Ajwain Tomato Gravy Recipe
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams |
| Paneer (Homemade Cottage Cheese) – crumbled | 1 cup |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Onion (chopped) | 1 medium |
| Ginger (finely chopped) | 1/2 teaspoon |
| Garlic (finely chopped) | 1/2 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Green Chilli | 1 slit |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Homemade Tomato Puree | 2 cups |
| Kasuri Methi (Dried Fenugreek Leaves) | For garnish |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Instructions
-
Prepare the Bhindi (Okra):
- Wash the bhindi (okra) thoroughly and pat dry with a cloth to remove excess moisture.
- Cut off the ends and make a vertical slit in each bhindi, ensuring the two halves remain intact.
-
Prepare the Paneer Stuffing:
- In a mixing bowl, combine the crumbled paneer with salt, red chilli powder, chaat masala powder, and coriander powder.
- Mix well until all the spices are evenly distributed through the paneer.
- Carefully stuff 1/2 teaspoon of this paneer mixture into each slit in the bhindi. Set the stuffed bhindis aside.
-
Cook the Bhindi:
- Heat 1 teaspoon of sunflower oil in a wok or large frying pan. Once the oil is hot, add the stuffed bhindi and cook covered for about 10-12 minutes, or until the bhindi is tender and cooked through. Stir occasionally to ensure even cooking. Once done, remove the bhindi from the pan and set aside in a bowl.
-
Prepare the Ajwain Tomato Gravy:
- In the same wok, add another teaspoon of sunflower oil. Once the oil is hot, add ajwain (carom seeds) and let them release their aroma.
- Add the chopped onions and slit green chilli to the wok, and sauté for about a minute.
- Add the finely chopped ginger and garlic to the wok. Sauté until the ginger becomes fragrant and the garlic turns golden brown.
-
Cook the Gravy:
- Now, add the dry spices: red chilli powder, coriander powder, turmeric powder, and garam masala powder. Stir well to combine all the spices.
- Quickly add the homemade tomato puree to the wok, stirring occasionally to prevent sticking. Let the mixture cook for about 5-7 minutes, or until the tomato puree begins to thicken and releases oil along the sides of the pan.
-
Final Assembly:
- Add water to the gravy to adjust the consistency to your liking. Carefully add the stuffed bhindi to the gravy and cook, covered, for another 5 minutes to allow the flavors to meld together.
-
Garnish and Serve:
- Once the bhindi is tender and infused with the spices, switch off the heat. Garnish with kasuri methi (dried fenugreek leaves) for added flavor.
- Serve the Paneer Stuffed Bhindi in Ajwain Tomato Gravy with a side of Punjabi Dal Tadka, Phulka (Indian flatbread), and a refreshing Red Cabbage Carrot, Sprout, and Onion Salad.
Tips:
- Ensure the bhindi is cooked well but not overly soft, as it can become mushy when added to the gravy.
- You can also use store-bought paneer for a quicker preparation, but homemade paneer gives a richer flavor.
- For extra flavor, you can add a dash of lemon juice just before serving.
This delightful dish combines the earthy taste of bhindi (okra) with the rich, spiced tomato gravy and a flavorful paneer stuffing, making it a perfect choice for a hearty lunch. Enjoy this North Indian delicacy with your favorite sides for a complete meal!
