Bhindi Paneer with Mozzarella Cheese

Ingredients

• 300 grams Okra (Bhindi) (washed, patted dry, sliced thin)
• 1 medium Onion (peeled and finely diced)
• 3 cloves Garlic (minced)
• 1 inch piece Ginger (peeled and minced)
• 200 grams Paneer (cut into bite‑size cubes)
• 100 grams Mozzarella Cheese (grated)
• 4 tablespoons Ghee (unsalted)
• 1 tablespoon Butter (for paneer fry)
• 2 tablespoons Kitchen King Masala (or any mixed veg masala)
• 0.5 teaspoon Ajwain (Carom Seeds)
• a pinch Hing (Asafoetida)
• 0.25 teaspoon Cinnamon Powder
• 0.25 teaspoon Cardamom Powder
• to taste Salt

Instructions

1. Prepare Ingredients

   Wash the bhindi, pat it completely dry and slice thinly. Dice the onion, mince the garlic and ginger.

   Time: PT10M

2. Sauté Aromatics

   Heat the skillet over medium‑high heat, add 4 Tbsp ghee and let melt. Add the diced onion, minced garlic and ginger. Sauté until the onion turns golden brown.

   Time: PT5M

   Temperature: Medium‑high

3. Add Spices

   Stir in a pinch of hing, ½ tsp ajwain and 2 Tbsp Kitchen King Masala. Cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

4. Cook Bhindi

   Add the sliced bhindi to the pan, toss to coat with the spice mixture. Cook on medium heat, stirring occasionally, until the bhindi is tender and slightly crisp, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

5. Season

   Season the bhindi with salt to taste, then turn off the heat and set the pan aside.

   Time: PT0M

6. Fry Paneer

   In the same skillet (or a small separate pan), add 1 Tbsp butter and heat on high. Add the paneer cubes and fry until lightly golden, about 3‑4 minutes.

   Time: PT4M

   Temperature: High

7. Flavor Paneer

   Sprinkle ¼ tsp cinnamon powder, ¼ tsp cardamom powder and a pinch of salt over the paneer, toss quickly to coat.

   Time: PT1M

8. Combine & Melt Cheese

   Return the paneer to the bhindi pan, mix gently. Sprinkle the grated mozzarella over the top, cover the pan and let the cheese melt for 2 minutes.

   Time: PT2M

   Temperature: Low

9. Rest & Serve

   Turn off the heat, let the dish rest for 2 minutes, then serve hot with roti, chapati or a side of quinoa.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Okra (Bhindi): Zucchini
• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Paneer: Firm tofu (for vegans)
• Instead of Mozzarella Cheese: Cheddar cheese, Low‑fat mozzarella
• Instead of Ghee: Butter, Vegetable oil
• Instead of Butter: Ghee
• Instead of Kitchen King Masala: Garam masala, Homemade mixed veg masala
• Instead of Ajwain (Carom Seeds): Cumin seeds
• Instead of Hing (Asafoetida): Garlic powder
• Instead of Cinnamon Powder: Ground cinnamon
• Instead of Cardamom Powder: Ground cardamom

Equipment Needed

• Large non‑stick skillet or pan
• Knife
• Cutting board
• Grater
• Spatula or wooden spoon
• Small bowl
• Serving plate

Critical Steps — Do Not Skip

• Dry the bhindi thoroughly before slicing to prevent slime.
• Sauté onions until golden for deep flavor.
• Do not over‑cook bhindi; it should stay slightly crisp.
• Fry paneer just until golden to keep it soft inside.
• Cover the pan to melt mozzarella evenly.

Chef Tips from the Video

• Use fresh, firm paneer for the best bite.
• A squeeze of lemon juice just before serving adds a bright contrast.
• Serve with whole‑wheat roti or a side of quinoa for a complete balanced meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; cheese texture may change.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Wash, dry and slice bhindi a few hours ahead; store in a paper towel‑lined container in the fridge.
• Pre‑dice onion, garlic and ginger and keep in a sealed jar.
• Paneer can be fried earlier and kept warm; add just before serving.