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
For more recipes related to Paneer Kofta Mirch Do Pyaza checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Vegetarian Shepherd’s Pie Makai Matar Sabzi Chawli ni Bhaji Turi Bhaji
Paneer Kofta Mirch Do Pyaza Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 2462 Kcal
Carbohydrates : 326.1 gm
Protein : 74.8 gm
Fat : 115.8 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
