Stuffed Bhindi with Paneer
by Tarla Dalal
Added to 224 cookbooks
This recipe has been viewed 36503 times
Typically, when you think of stuffed bhindi, you might imagine a filling of besan and spices; but here is an innovative preparation of bhindi stuffed with a soft and luscious cottage cheese mixture. Amchur powder gives the paneer mixture a tanginess that complements the bhindi well; and traditional spices impart a delicious flavour and tempting aroma to the stuffed bhindi with paneer.
- Wash, dry and slit the ladies finger lengthwise.
- Stuff 1 tbsp of the prepared stuffing into each bhindi. Cut the stuffed ladies finger into half horizontally.
- Heat 2 tbsp of oil in a fry pan, add the stuffed the ladies finger and mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes or till ladies finger are soft, while stirring occasionally. Keep aside.
- Heat the remaining 2 tbsp of oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the ginger-garlic paste and 2 tbsp of water and cook on a medium flame for 1 minute.
- Add the tomatoes, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes or till the tomatoes turn soft, while stirring occasionally.
- Add the sautéed ladies fingers, remaining paneer stuffing and garam masala, mix well and cook on a medium flame for 2 minutes, while stiriring occasionally.
- Serve hot garnished with coriander.
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