How to make Bemisaal Paneer - Stuffed paneer coated with batter and deep-fried, served in delicious tomato and yogurt gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage Cheese, Carrot (गाजर)
Cuisine : Indian
Course : Main Course Vegetarian
Bemisaal Paneer Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Bemisaal Paneer checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Paneer Butter Masala, Methi Paneer Bhurjee, Vegetable Stew, Saunf Aloo.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bemisaal Paneer Recipe
Cottage Cheese 500 grams
Carrot grated 100 grams
Carrots grated 2 medium
Cabbage shredded 1 medium
Green capsicums chopped 2 medium
Salt to taste
Red chilli powder 1 1/2 teaspoons
Cornflour/ corn starch 1/2 cup
Green chilli chopped 1 cup
Fresh coriander leaves chopped 4 tablespoons
Oil 2 tablespoons
Ginger chopped 1 1/2 inch piece
Garlic 10 cloves
Bay leaves 2
Green cardamoms 2
Black cardamom 1
Cinnamon 1 inch stick
Mace 2 blade
Cloves 4
Yogurt drained 2 cups
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Tomato puree 1 cup
Salt to taste
Garam masala powder 1 teaspoon
Dry fenugreek leaves (kasuri methi) 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Fresh cream 1/2 cup
Method
Step 1
Cut paneer into rectangles of two by two inches with one-fourth inch thickness.
Step 2
To prepare stuffing, mix paneer, carrot, cabbage, green capsicums with half teaspoon red chilli powder and salt. Spread the stuffing on half of the paneer pieces, keeping aside some of the stuffing to be used in the gravy.
Step 3
Cover each piece with the remaining pieces. To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter.
Step 4
Heat sufficient oil in a kadai, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside.
Step 5
To make gravy, grind ginger and garlic to a fine paste. Heat two table spoons oil in a pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves.
Step 6
When they splutter, add the reserved stuffing mixture and cook on high heat. Add hung yogurt, ginger-garlic paste and mix well.
Step 7
Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
Step 8
Add tomato puree and mix well. Add water, salt, garam masala powder and kasoori methi.
Step 9
Stir to mix well. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes. Serve hot.
