Stuffed Bhindi (Stuffed Okra) Recipe

Serves: 3–4 people

Ingredients

• 200 gm large bhindi (okra/ladyfinger)
• 100 gm paneer, grated
• Salt to taste
• 1/4 tsp red chilli powder
• 1/4 tsp black pepper powder
• Onions – 2, ground into a smooth paste
• Tomatoes – 2, ground into a smooth paste
• Ginger – 1 inch, made into paste
• Garlic – 6 cloves, made into paste
• 3 tbsp fresh curd
• 1 tbsp ghee
• 3 tbsp fresh cream or malai
• A pinch of turmeric powder (haldi)
• 1 tsp Kitchen King masala
• 4–6 baby tomatoes
• 3 tbsp ghee (or oil), for shallow frying

Method

1. Wash and dry the bhindi thoroughly. Make a slit in the center of each bhindi without cutting it completely.
2. Sprinkle a little salt over the bhindi and keep aside for 15–20 minutes. This helps reduce stickiness.
3. In a bowl, combine grated paneer, salt, black pepper powder, and red chilli powder.
4. Carefully stuff the prepared paneer mixture into each bhindi.
5. Heat 3 tbsp ghee (or oil) in a pan and shallow fry the stuffed bhindi for 4–5 minutes until lightly golden. Remove and keep aside.
6. In the same pan, add onion paste and sauté on medium flame until light golden brown.
7. Add ginger paste and garlic paste. Cook for 1–2 minutes until the raw aroma disappears.
8. Add tomato paste and cook until the oil or ghee starts separating from the masala.
9. Add turmeric powder, red chilli powder, salt, and Kitchen King masala. Mix well.
10. Reduce the flame to low and add fresh curd gradually while stirring continuously to prevent curdling.
11. Add the fried stuffed bhindi and cook on high flame for 2 minutes.
12. Add lightly beaten fresh cream (malai) and mix gently.
13. Transfer the stuffed bhindi to a serving dish.
14. Garnish with grated paneer and baby tomatoes.

Serving Suggestions

• Serve hot with parathas, naan, or chapati.
• Pairs well with dal and Indian curries.
• Best enjoyed fresh for maximum flavour.

Tips

• Dry the bhindi completely before cooking to reduce sliminess.
• Do not overcook the bhindi, as it may become soft and mushy.
• Cook the curd on low flame to avoid splitting.
• Fresh cream gives the dish a rich restaurant-style flavour.
• Use large-sized bhindi for easier stuffing and better presentation.