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. 

Serve Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe with Punjabi Dal Tadka, Phulka and Red Cabbage Carrot, Sprout And Onion Salad.