To begin making Paneer Stuffed Bhindi Masala Recipe 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 all the ingredients for the stuffing in a mixing bowl.

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 deep pan and add cumin seeds along with the asafoetida. Once it crackles, add chopped onion, ginger, garlic and saute until the onions are tender.

Add the stuffed okra and saute. Cover and cook on low heat for 5 minutes. Once the bhindi is nearly cooked add the tomatoes and cook for a couple of minutes on medium heat.

Stir in the remaining paneer (if extra) stuffing at this point of time to add more flavors.

Cover the pan and simmer the Paneer Stuffed Bhindi Masala over medium heat until the bhindi is soft and cooked.

Check the salt and adjust according to taste. Transfer the Paneer Stuffed Bhindi Masala to a serving bowl and serve hot.

Serve the Paneer Stuffed Bhindi Masala along with Phulka's, Gujarati Kadhi and Badam Ki Kheer Recipe  for a weekday dinner.