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

Bemisaal Paneer

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


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.