India has long been witness to a number of invasions, right from the ancient times. The Greeks, the Turks, the Afghans, the French, the Portuguese and of course the British are some of the invaders, who plundered the wealth of the nation. However, these invaders also brought with them, a number of culinary influences with them. Due to this reason, the Indian cuisine is perhaps the most varied cuisine in the world.

Stuffed Bhindi with Paneer is a very popular Indian recipe, often served with curd and Roti. This is a very exotic Paneer recipe, which makes a great recipe. Stuffed Bhindi with Paneer is prepared by stuffing the Bhindi (ladyfinger) with a rich filling of Paneer (Indian cottage cheese) and lot of spices. A perfect recipe to treat the guests, stuffed Bhindi with Paneer is a commonly served dish in most wedding ceremonies in India. Add to it, the blend of tomato gravy and you are tossed into a sea of exotic taste. Now, since it is such a wonderful dish, it would be such a sheer waste, if you do not try it at your home. So, hereby I present to you the recipe to this wonderful dish.

Ingredients

• 200 grams Bhindi (Okra/Ladyfinger)
• 1 medium sized onion, grated
• 2 large tomatoes
• 1/2 teaspoon chilly powder
• 1/4 teaspoon Garam masala
• 2 tablespoons ghee or oil
• 4 tsp ginger-garlic paste
• Salt to taste
• 4 cloves
• Pinch of asafetida
• 2 tablespoons chopped coriander for garnishing
• 100 grams Paneer cut into small pieces
• 2 pinches pepper powder
• 1/3 tbsp amchoor (a kind of Indian spice)

Preparation

1. Take a pan and heat 1 tbsp oil in it. Add Paneer pieces to it and fry till they turn golden in color.
2. Add the pepper powder along with amchoor and salt to taste. Now, cook for 2 min and then set aside.
3. Now, cut the stalk of each Bhindi and make lengthwise slit.
4. Mix the stuffing properly and stuff each Bhindi with the stuffing mixture.
5. Now take some oil in the pan and add cumin seeds. Sauté until it starts to crackle.
6. After this, add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
7. Now peel off the skin of the tomatoes and mash the pulp to form a thick paste. Add this to make thick gravy.
8. After this, add the Bhindi (Okra) and cook for 5 minutes until soft and well coated with the gravy.

Your Stuffed Bhindi with Paneer is ready to serve. You can serve it with chapattis, paratha and yoghurt.

Tags: ingredients, Paneer Recipe, Preparation