This innovative dish elevates humble okra by stuffing it with spiced paneer. The ajwain (carom seeds) in the gravy aid digestion of the rich filling. Mughlai influences show in the tomato-based gravy enriched with cashew paste. Some chefs use baby bhindi for tender texture. The stuffing technique was likely inspired by Mediterranean dolma. Street food stalls in Delhi serve it with laccha paratha. Nutritionists praise it for combining soluble fiber (okra) with quality protein (paneer). During parties, it's often presented as a gourmet vegetarian main. The key is quick cooking to retain okra's crispness.