Stuffed Bhindi (Lady Finger with Paneer Curry)

Serves: 3–4 people

Ingredients

• Lady finger (bhindi) – 200 g (large size)
• Paneer – 100 g, crumbled
• Onion – 2, ground to paste
• Tomatoes – 2, ground to paste
• Ginger – 1-inch piece
• Garlic – 5 cloves
• Fresh curd – 3 tbsp
• Fresh cream or malai – 2 tbsp
• Salt – to taste
• Red chilli powder – ¼ tsp
• Black pepper – ¼ tsp
• Turmeric powder (haldi) – ¼ tsp
• Garam masala – ½ tsp
• Ghee – 2 tbsp (for frying bhindi)
• Oil – 1 tbsp

Method

1. Wash the bhindi and pat it dry completely. Cut the edges and make a slit lengthwise. Sprinkle ¼ tsp salt and keep aside for 10 minutes.
2. In a bowl, mix crumbled paneer with black pepper, red chilli powder, and salt. Stuff this mixture into the slit bhindi.
3. Heat 2 tbsp ghee in a pan and lightly fry the stuffed bhindi until slightly crisp. Remove and keep aside.
4. In another pan, heat 1 tbsp oil. Add onion paste, garlic, and ginger paste, and sauté until light golden brown.
5. Add tomato paste and cook for 2–3 minutes until the mixture thickens.
6. Add turmeric powder, red chilli powder, salt, and curd. Mix well and cook for 2–3 minutes.
7. Add the fried stuffed bhindi and garam masala. Mix gently and cook on medium to high heat for 4–5 minutes.
8. Turn off the heat and transfer to a serving dish.
9. Garnish with grated paneer and fresh cream. Optionally, bake in a preheated oven for 2–3 minutes for extra flavor.

Serving Suggestions

• Serve hot with roti, chapati, or paratha.
• Best served fresh for best taste and texture.

Tips

• Always dry bhindi completely before cooking to avoid stickiness.
• Do not overstuff to prevent breaking while frying.
• Cook on medium heat for best flavor development.
• Fresh curd gives a better creamy texture than sour curd.