Add the fried bhindi to the masala and mix it well with the spices. Step 6: Add salt and mix the ladyfinger and spices well. Now cover and let the ladyfinger cook on low flame. Keep stirring in ...

Stir in jaggery and salt to balance the flavour. • Gently add the paneer and remaining curd to the masala. Mix well to coat. Cook on low flame for 4–5 minutes till the paneer absorbs the flavours.

Strain and keep aside. ⁠Next prepare the curd base by mixing red chilli powder, turmeric powder, coriander powder, garam masala powder, and kasuri methi in curd. Mix well and keep aside. ⁠Now to make ...