Stuffed Bhindi with Paneer
by Tarla Dalal

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.

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Stuffed Bhindi with Paneer recipe - How to make Stuffed Bhindi with Paneer

20 tender ladies finger (bhindi)
4 tbsp oil
1/4 cup grated onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 cup blanched and finely chopped tomatoes
1/2 tsp chilli powder
salt to taste
1/4 tsp garam masala

To Be Mixed Into A Paneer Stuffing
3/4 cup grated paneer (cottage cheese)
salt and freshly ground to taste
1/4 tsp dried mango powder (amchur)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

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.