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Bemisaal Paneer (Unique Cottage Cheese Gravy)

While I was going through my collection of recipes, I came across this Paneer dish by Sanjeev Kapoor. Its'Bemisaal Paneer'.The word 'Bemisaal' means Unique. Initially the procedure seemed time consuming, but as I went about with thepreparationsI realised that it wasn't all that hard. It was a truly


  • 500 grams Cottage cheese (paneer)

For the Stuffing

  • 100 grams Cottage cheese (paneer) , grated
  • 2 Carrots , grated , medium
  • 1/2 Cabbage , shredded , medium
  • 2 Green capsicums , chopped , medium
  • to taste Salt
  • 1 - 1/2 teaspoons Red chilli powder
  • 1/2 cup Cornflour corn starch /
  • 1 Green chilli , chopped
  • 4 tablespoons coriander leaves Fresh , chopped

For the gravy

  • 1 - 1/2 inchs Ginger , chopped
  • 10 cloves Garlic
  • 2 Bay leaves
  • 2 cardamoms Green
  • 1 cardamom Black
  • 1 inch Cinnamon stick
  • 2 Mace blades
  • 4 Cloves
  • 2 cups Yogurt Curd / , drained
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Coriander powder
  • 1 cup Tomato puree
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 1 tablespoon fenugreek Dry leaves (kasuri methi)
  • 2 tablespoons coriander leaves Fresh , chopped
  • 1/2 cup Fresh cream


  • 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 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. 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. 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 table spoons 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.


Hope you all enjoy this dish as much as we did :-)