To start making the Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe first wash okra, pat them with a dry fabric and reduce off the stems. Make a vertical reduce in okra, ensuring they don’t turn into two separate halves.
To arrange the paneer stuffing, mix paneer, salt, crimson chilli powder, chaat masala powder, coriander powder in a mixing bowl. Combine it effectively.
Fill 1/2 teaspoon of combination in every okra by the slits. As soon as all of the okras are filled with the combination, preserve them apart.
Warmth oil in a wok. As soon as the oil is sizzling, add the bhindi and cook dinner coated until the bhindis are almost cooked. Stir sometimes. As soon as cooked take away and preserve apart in a bowl.
Subsequent in the identical wok add some extra oil, as soon as oil is sizzling add the ajwain seeds. as soon as they launch the aroma add the chopped onions and slit inexperienced chilli. Saute for a minute and add the ginger and garlic.
Saute until the uncooked odor of the ginger goes and garlic turns golden brown in color.
Subsequent add all of the dry spices together with crimson chili powder, coriander powder, turmeric powder and garam masala powder and rapidly add the tomato pure.
Stir sometimes and cook dinner until the tomato puree begins to come back collectively and leaves oil on the sides. Add water to your required consistency and all of the stuffed bhindi.
Prepare dinner coated for five minutes. As soon as accomplished, swap off the warmth and garnish with kasuri methi.
Serve Paneer Stuffed Bhindi In Ajwain Tomato Gravy Recipe with Punjabi Dal Tadka, Phulka and Purple Cabbage Carrot, Sprout And Onion Salad.
