Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe
Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe is a delicious North Indian gravy recipe where masaledar paneer stuffed bhindis are dunked in a spicy ajwain flavoured gravy. This gravy goes well with phulkas and you can pack them for your lunch box as well.
Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe is a tasty and simple North Indian gravy recipe. Made with spiced crumbled paneer stuffed into bhindis which are cooked separately and then dunked in a tomato ajwain gravy.
Ajwain is a popular spice and apart from adding flavour it is also very good for health. Ajwain or carom seeds helps in maintaining your digestive health. It also increases hunger and is good for loss of appetite. Most of the time ajwain is used for tempering dals and curries.
If you like this recipe, you can also try other Gravy Recipes for your Indian Lunch or Dinner:
- 250 grams Bhindi (Lady Finger/Okra)
- 1 cup Paneer (Homemade Cottage Cheese) , crumbled
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Chaat Masala Powder
- Salt , to taste For The Gravy
- 1 Onion , chopped
- 1/2 teaspoon Ginger , finely chopped
- 1/2 teaspoon Garlic , finely chopped
- 1 teaspoon Ajwain (Carom seeds)
- 1 Green Chilli
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 2 cups Homemade tomato puree
- Kasuri Methi (Dried Fenugreek Leaves) , for garnish
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe
To begin making the Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe first wash okra, pat them with a dry cloth and cut off the stems. Make a vertical cut in okra, making sure they don’t become two separate halves.
To prepare the paneer stuffing, combine paneer, salt, red chilli powder, chaat masala powder, coriander powder in a mixing bowl. Mix it well.
Fill 1/2 teaspoon of mixture in each okra through the slits. Once all the okras are stuffed with the mixture, keep them aside.
Heat oil in a wok. Once the oil is hot, add the bhindi and cook covered till the bhindis are nearly cooked. Stir occasionally. Once cooked remove and keep aside in a bowl.
Next in the same wok add some more oil, once oil is hot add the ajwain seeds. once they release the aroma add the chopped onions and slit green chilli. Saute for a minute and add the ginger and garlic.
Saute till the raw smell of the ginger goes and garlic turns golden brown in colour.
Next add all the dry spices including red chili powder, coriander powder, turmeric powder and garam masala powder and quickly add the tomato pure.
Stir occasionally and cook till the tomato puree starts to come together and leaves oil at the sides. Add water to your required consistency and all the stuffed bhindi.
Cook covered for 5 minutes. Once done, switch off the heat and garnish with kasuri methi.
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