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Sahi Bhendi paneer anari handi

Sep-07-2017
Bose Suchetaa
20 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Sahi Bhendi paneer anari handi RECIPE

Healthy unique blend of anar dana and paneer without onion and garlic

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Middle Eastern
  • Shallow fry
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 2

  1. 250 gm bhendi [ladies fingers]
  2. Half cup grated paneer
  3. One fresh tomatoe puree
  4. 3tsp curd
  5. 1tsp kasturi methi
  6. Roasted jeera powder [cumin powder] - 1/2 tsp
  7. Ghee 1tsp
  8. Turmeric powder - 1/2 tsp
  9. Salt
  10. oil
  11. grated ginger - 1 tsp
  12. Hing 1/2 tsp
  13. One cup anar dana [pomegranate seeds]

Instructions

  1. First wash the bhendi and keep aside. Slit the bhendi in three halves.
  2. Next marinate the bhendi with salt and turmeric, in the mean time heat oil and ghee in khadai. Shallow fry the bhendi till soft.
  3. The thickness of the gravy should be neither too dry nor slurry. Medium is okay for serving with rice or roti
  4. Now add the grated ginger, kasturi methi, curd to the bhendi and keep stirring.
  5. Now add the tomatoe puree and roasted jeera powder to the gravy. Again add ghee and hing. When aromatic and half cooked add the grated paneer to the gravy. You will see the gravy becomes thick and becomes nice colour. Add little sugar to get the sweet and sour tangy creamy flavor. Now add few curry leaves( optional). Then add the anar dana n cover the lid for 10 mins. When the gravy is ready cool garnish with grated paneer and anar dana n drizzle a lil ghee.

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