Ingredients with Measurements:
- 500g bhindi (okra)
- 1 cup paneer, crumbled
- 1/2 cup onion, finely chopped
- 1/2 cup tomato, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Sharp knife
Step-by-step instructions:
1. Wash the bhindi and pat them dry. Cut off the head and tail of each bhindi and make a slit lengthwise.
2. In a mixing bowl, add crumbled paneer, chopped onion, chopped tomato, coriander leaves, cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well.
3. Stuff each bhindi with the paneer mixture.
4. Heat oil in a non-stick pan over medium heat. Add stuffed bhindi and cook for 10-12 minutes, stirring occasionally.
5. Once the bhindi is cooked and slightly browned, remove from heat.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 7g
Fiber: 6g
Substitutions for ingredients:
- Paneer can be substituted with tofu or mashed potatoes.
- Coriander leaves can be substituted with parsley.
Variations:
- Add chopped green chilies for a spicier version.
- Add roasted peanuts for a crunchy texture.
Tips and tricks:
- Make sure to dry the bhindi thoroughly before cutting to avoid sliminess.
- Use a sharp knife to make a clean slit in the bhindi.
- Cook the stuffed bhindi on medium heat to avoid burning.
Storage instructions:
Store the leftover stuffed bhindi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the stuffed bhindi in a non-stick pan over low heat for 5-7 minutes or until heated through.
Presentation ideas:
Serve the stuffed bhindi on a platter garnished with coriander leaves.
Garnishes:
Coriander leaves
Pairings:
- Serve with roti or naan.
- Serve with rice and dal.
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the bhindi is too slimy, sprinkle some salt on it and let it sit for 10-15 minutes before washing and cutting.
- If the stuffing is too dry, add a tablespoon of oil or water to the mixture.
Food safety advice:
- Wash the bhindi thoroughly before cooking.
- Use a clean knife and cutting board to avoid contamination.
Food history:
Stuffed bhindi is a popular dish in North Indian cuisine. It is typically served as a side dish with roti or rice.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with roti or rice.
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Region: Indian