Paneer Kofta Mirch Do Pyaza Recipe - Paneer koftas cooked into a delicious gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese)(पनीर), Bhavnagri green chillies (भावनगरी हरी मिर्च)

Cuisine : Hyderabadi

Course : Main Course_Veg

Paneer Kofta Mirch Do Pyaza

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Kofta Mirch Do Pyaza checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Aloo Ka Chokha, Vegetable Ishtew, Ghugni, Gobhi Mushroom Chilli Fry. Or try out these recipes from Hyderabadi Cuisine like Methi Chaman Biryani, Brown Rice Biryani With Chutney Chicken, Dabi Arbi Ka Salan, Dum Murgh.

Paneer Kofta Mirch Do Pyaza Recipe - how to make Paneer Kofta Mirch Do Pyaza


Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Paneer (cottage cheese) grated200 grams

  • Bhavnagri green chillies slit & deseeded8-10

  • Potatoes boiled and grated2 medium

  • Cornflour/ corn starch 3 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Green chilli-ginger paste 1/2 teaspoon

  • Salt

  • White pepper powder 1/2 teaspoon

  • Raisins 12-15

  • Cashewnuts chopped6-7

  • Oil 2 tbsps + + to deep fry

  • Lemon juice 1 tablespoon

  • Yogurt 1 cup

  • Cumin seeds 1 teaspoon

  • Onions sliced2 medium

  • Sambhar onions peeled8-12

  • Ginger-garlic paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Green chillies chopped4-6

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Fresh coriander leaves chopped3 tablespoons

  • Tomatoes thickly sliced2 medium

  • Garam masala powder 1 teaspoon

  • Spring onions with greens sliced2


Step 1

Mix together mashed paneer and potatoes along with cornstarch, red chilli powder, green chilli-ginger paste, salt to taste and white pepper powder. Divide the mixture into sixteen even-sized balls. Stuff each ball with chopped cashewnuts and raisins. Heat sufficient oil in a kadai and deep fry the balls a few at a time until golden brown.

Step 2

Drain onto an absorbent paper and keep aside. In the same oil, deep fry bhavnagri mirchis. Drain and remove into a bowl. Add salt to taste, lemon juice and yogurt. Mix well and leave to marinate for an hour. Grind together khus khus, remaining chopped green chillies and half of the coriander leaves. Heat two tablespoons of oil in a pan.

Step 3

Add cumin seeds and add sliced onions. Sauté and add sambhar onions. Sauté for a minute. Add ginger-garlic paste, coriander powder, turmeric powder, roasted cumin powder, half of the green chillies and stir well. Sauté for two to three minutes. Add one cup of water and stir. Leave to cook on low heat for five minutes.

Step 4

Add khus khus paste. Add marinated bhavnagri mirchis with marinade. Add one-fourth cup of water to the marinade bowl and add to the pan. Cook on high heat for three to four minutes. Add tomato slices and salt to taste. Add garam masala powder, sliced spring onions with greens and remaining chopped coriander leaves.

Step 5

Stir well and cook on low heat for seven to eight minutes. Place paneer koftas in a deep flat dish. Pour over hot gravy and serve immediately.

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