Bemisaal Paneer

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • 500 g - cottage cheese (paneer)
  • For the stuffing:
  • 100 g - cottage cheese (paneer), grated
  • 2 -medium carrots, grated
  • 1/2 -medium cabbage, shredded
  • 2 -medium green capsicums, chopped
  • salt to taste
  • 1.5 tsp - red chilli powder
  • 1/2 cup- corn flour/ corn starch
  • 1- green chilli, chopped
  • 4 tbsp - fresh coriander leaves, chopped
  • 2 tbsp - oil to deep fry
  • For the gravy:
  • 1.5 inch piece- ginger, chopped
  • 10 cloves- garlic
  • 2 -bay leaves
  • 2- green cardamoms
  • 1- black cardamom
  • 1 inch - stick cinnamon
  • 2 blades- mace
  • 4 -cloves
  • 2 cups - Yogurt/curd, drained
  • 1 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 1 tbsp - coriander powder
  • 1 cup - tomato puree
  • salt to taste
  • 1 tsp - garam masala powder
  • 1 tbsp - Dry fenugreek leaves (kasuri methi)
  • 2 tbsp - fresh coriander leaves, chopped
  • 1/2 cup - fresh cream

How to Make Bemisaal Paneer

  • Cut paneer into rectangles of two by two inches with one-fourth inch thickness.
  • For the stuffing, mix paneer, carrot, cabbage and green capsicums with half tsp 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. Cover each piece with the remaining pieces.
  • To make the batter, mix corn flour, green chilli, two tbsps coriander leaves and salt and add sufficient water to make a thick batter.
  • Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown.
  • Drain on absorbent paper and set aside.
  • Grind ginger and garlic to a fine paste.
  • Heat two tbsps oil in a pan.
  • Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves.
  • When they splutter, add the reserved stuffing mixture and cook on high heat.
  • Add hung yogurt, ginger-garlic paste and mix well.
  • Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
  • Add tomato puree and mix well.
  • Add water, salt, garam masala powder and kasoori methi. 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.
  • Recipe Courtesy: Mareena's Recipe Collections