Name: Sahi Bhendi paneer anari handi recipe by Sucheta Bose at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 250 gm bhendi [ladies fingers]; Half cup grated paneer; One fresh tomatoe puree; 3tsp curd; 1tsp kasturi methi; Roasted jeera powder [cumin powder] - 1/2 tsp; Ghee 1tsp; Turmeric powder - 1/2 tsp; Salt; oil; grated ginger - 1 tsp; Hing 1/2 tsp; One cup anar dana [pomegranate seeds]

Ingredients Serving: 2

250 gm bhendi [ladies fingers]
Half cup grated paneer
One fresh tomatoe puree
3tsp curd
1tsp kasturi methi
Roasted jeera powder [cumin powder] - 1/2 tsp
Ghee 1tsp
Turmeric powder - 1/2 tsp
Salt
oil
grated ginger - 1 tsp
Hing 1/2 tsp
One cup anar dana [pomegranate seeds]

Instructions

First wash the bhendi and keep aside. Slit the bhendi in three halves.
Next marinate the bhendi with salt and turmeric, in the mean time heat oil and ghee in khadai. Shallow fry the bhendi till soft.
The thickness of the gravy should be neither too dry nor slurry. Medium is okay for serving with rice or roti
Now add the grated ginger, kasturi methi, curd to the bhendi and keep stirring.
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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