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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Curry and Gravy / Bhindi Aur Paneer Masala a/s Lady Finger and Paneer Masala

    by [Archana Potdar] · This post may contain affiliate links · 28 Comments

    Bhindi Aur Paneer Masala a/s Lady Finger and Paneer Masala

    Surprised at the heading? Well I have attended a Hindi Karyashala i.e. Hindi Workshop today. And this name just sprang to my mind and since it is apt I decided to let it stay.

    I have always loved had bhindi/lady finger  as a kid but Amma was allowed to make them fried only and they had to be cut in circles and fried crisp till they were crisp.
     I make that often but my elder daughter wants me to try different ways of making this veggie. So I do make bhindi/lady finger masala often.
    But no matter how I made them I ended up with a sticky lady finger veggie. To solve the problem I used to add rava but I always wondered how Amma made her bhindi/lady finger so crisp without much oil and non sticky at that.
    Slowly it dawned to me that I wash the veggie and chop them 1 day prior and store them in the fridge both Amma never did. She also told me water makes them sticky so do not use  the stuff no matter what my urgency is.
     Now I use a slightly damp kitchen napkin to wipe the bhindi/lady finger lengthwise and then use the dry side to dry them. Next chop them and either use them immediately or store them in a sieve covered with a kitchen napkin.
    The pictures are what I have stored the lady finger under the napkin overnight. The paneer was a last minute addition as I discovered much to my horror in the morning somebody has left the freezer door open. Thankfully for once there was only paneer in it and which I could salvage.
    I need to thank Aipi for had she not mentioned in her Killer Bhindi Masala that she fried the bhindi/lady finger before adding to the masala I would be slaving hours over the stove.
    This is by no means an original recipe and is a mixture of all that I have picked up over the years. Also the ground masala is a lot more than what you need you can use it or store it in the freezer for later use. I used ¾ of the ground onion mix.

     

    Ingredients:
    500 grms bhindi/lady finger
    200 grms paneer
    2-3 tomatoes ground to paste {you can peel and grind them I don’t. Good for fibreJ}
    Oil
    Salt to taste
    ½ teaspoon sugar (optional)
    Coriander for garnishing
    Grind to paste:
    2 onions, roughly chopped
    7 cloves garlic
    ½ inch ginger
    1 green chilli
     Few coriander stalks
    ½ teaspoon Haldi/turmeric
    ½ teaspoon Red chilli powder (adjust as per taste)
    1 teaspoon garam masala
    ½ teaspoon pav bhaji masala
    ½ teaspoon lime juice
    Method:
    1.       Remove the tops of the bhindi/ lady finger and cut them into longish pieces. Slit them till about ½ the cut lady finger piece. (I did this the night before).
    2.       In a kadhai/wok heat oil and add the bhindi/lady finger few at a time, add a little salt and fry them till they are done. Drain and keep aside.
    3.       I never fry paneer but I read in this blog world that paneer hold its shape very well when fried and used so I fried them. But old habits die hard, so on the non stick dosa  tava I spread some oil and toasted them till golden . (Thank goodness both my daughters and hubby dear was not around I would have missed quite some pieces)
    4.       Grind all the ingredients under to grind to a fine paste.
    5.        In the same oil in which the lady finger have been fried fry the onion paste till you get a very nice fragrant mixture and the masala starts sticking to the bottom of the pan.
    6.       Stir in the ground tomato and fry till the tomato is well incorporated in the onion mixture and before it starts sticking to the pan add the lady finger stir.
    7.       Add the paneer check the salt, add sugar if you are using it. Mix well.
    8.       Garnish with coriander and serve with chapatti or curd rice.

    .

    More Different Everyday Curry and Gravy

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

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    Reader Interactions

    Comments

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    1. Looks delish ....n yummy combo ....gud one dear

      Reply

    2. What a yummy preparation!!!! Love it!!!Superb....

      Reply

    3. wow Bhindi+ Paneer yummy combo !! Looks delicious and superb masala curry !!

      Reply

    5. Woww.. What a delicious combination.. looks absolutely inviting.. Love the preparation dear.. Yummy !!
      Indian Cuisine

      Reply

    6. Quite a new and wonderful combo, fantastic masala..

      Reply

    7. new combinaton never tried paneer with okra but sounds delicious

      Reply

    8. Great combo..liked the recipe..looks delicious..i too posted a bhindi recipe today 🙂

      Ongoing Event at Good Food:
      COOK IT HEALTHY:PROTEINicious

      Reply

    9. delicious combination with the paneer

      Reply

    10. Woww.. yummy.. never tried this combo.. I have to 😀

      Reply

    11. Love the title 🙂

      it is so good that daughter wanted to try new ways of making. In my house, bhindi is a rare thing, your recipe looks superb 🙂

      Reply

    12. Interesting combo archana. looks delicious. actually i would like to give u a hint in cooking bhindi. Instead of storing it in the fridge overnight, u can actually add about a tbsp of lime juice when u saute the bhindi. it removes the sliminess in just 2 - 3 mins and you wont have any taste of lime. I tried it and it really works. If u cut and keep it overnight, the liquid from the veggie oozes out and there is a dry brown coating over the vegetable. So try this lemon juice. But i love ur subzi.

      Reply

    14. So tempting and delicious stir fry.. simply inviting dear !!

      Reply

    15. Delicious subzi preparation. I love the combination of bhindi and paneer.

      Deepa
      Hamaree Rasoi

      Reply

    16. A nice combo...sabzi shud have tasted great...

      Reply

    17. Never tried Bindi and Panner, Looks yummy. will try soon.

      -Mythreyi
      Yum! Yum! Yum!

      Reply

    18. @Amritha Kalyani: Thanks will use the tip next time.

      @The rest of you:Thanks for your comments, lovely ones at that. Looks like I should get Mr. Somebody to leave the freezer door open more often!!

      Reply

    19. wonderful combo,very tempting masala...

      Reply

    20. I have never tried or tasted this combo,sounds really good!

      Reply

    21. A different combo to try out..looks yummy n colorful!

      Reply

    22. Very nice recipe dear. Love ur blog very much. Happy to follow u.

      Reply

    23. different combo,looks so yummy.

      Reply

    24. Hi dear.....I'm glad that you've shown your intrest in hoasting the event LGSS. Please let me know which month and the theme.

      Reply

    25. First time here dear. Love your collection. Love the combo for this too. Glad to follow you. Do visit mine when you find time.

      Reply

    26. How nice! I love paneer and never know how to cook lady's fingers!

      Ciao
      A.

      Reply

    27. Thanks all of you.

      Reply

    28. I had paneer and bhindi dish at a restaurant in artesia, ca years ago but they stopped making it. We tried making it at home because we love paneer and bhindi but never thought of mixing it. Im soo happy theres a similar recipe to follow on a website now. Its delicious!!!!

      Reply

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