How to make Paneer Kofta Mirch Do Pyaza - Paneer koftas cooked into a delicious gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese, Bhavnagri Green chillies (भावनगरी हरी मिर्च)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Paneer Kofta Mirch Do Pyaza

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Paneer Kofta Mirch Do Pyaza checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Mung Ni Dal Ne Papeta, Gulab Jamun Ki Subzi, Cauliflower Manchurian, Marrakesh Stew.

Paneer Kofta Mirch Do Pyaza Recipe Card

Paneer Kofta Mirch Do Pyaza

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Kofta Mirch Do Pyaza Recipe

  • Cottage cheese grated 200 grams

  • Bhavnagri Green chillies slit & deseeded 8-10

  • Potatoes boiled and grated 2 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 chopped 6-7

  • Oil 2 tbsps + + to deep fry

  • Lemon juice 1 tablespoon

  • Yogurt 1 cup

  • Cumin seeds 1 teaspoon

  • Onions sliced 2 medium

  • Sambhar onions peeled 8-12

  • Ginger-garlic paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Green chillies chopped 4-6

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Fresh coriander leaves chopped 3 tablespoons

  • Tomatoes thickly sliced 2 medium

  • Garam masala powder 1 teaspoon

  • Spring onions with greens sliced 2


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.