facebook twitter pinterest youtube googleplus email rss instagram


For full recipe collection, click here

Thursday, February 18, 2016

Paneer cubes in a spicy yet rich gravy with bhavnagri chillies and capsicum. The chillies and capsicum gives the masala spice as well as an unique flavour. It’s been a while since I posted paneer recipes in Rakskitchen. So thought of posting something and paneer mirch masala came to mind. I had this in Raj restaurant in Singapore. I kept my onion tomato base and with slight variations, made this gravy. It came out delicious and Aj loved it with pulao. I had with coriander paratha and loved it too. So give paneer butter masala a break and try this one for a change Happy.

Check out the full video below

Check out the related recipes
Paneer recipes Veg pulao Coriander paratha

Paneer mirch masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time 15 mins    |  Cook time: 20 mins     Serves: 3


Onion 2

Tomato 2

garlic 5

Paneer - 1 cup

Capsicum – 1/2

Bhavnagri green chilli- 4

Turmeric – 1/8 tsp

Red chilli powder - 1 tsp

Coriander powder – 1 & 1/2 tsp

Roasted Cumin powder - 1/4 tsp

Garam masala powder - 3/4 tsp

Black pepper powder – 1/4 tsp

Cream - 1/4 cup

Milk – 1/4 cup

Coriander leaves, finely chopped – 1 tbsp

Oil – 2 tsp

Salt – As needed

To temper

Oil - 2 tbsp

Cardamom - 2

Cumin seeds – 1 tsp

Ginger - 2 tsp chopped


  1. In a pan, add 2 tsp oil, fry onion and garlic flakes until onion turns transparent. Add chopped tomatoes.
  2. 1-fry
  3. Fry until tomatoes are soft. Cool down.
  4. 2-cool
  5. Transfer to a blender once cooled down and grind to smooth paste.
  6. 3-grind
  7. Heat pan with oil and temper with cardamom, cumin seeds and ginger. Add green chillies that are cut diagonally and add sliced capsicum. Fry for a minute or two.
  8. 4-temper
  9. Add ground paste and all the powders – garam masala, coriander, turmeric, red chilli and cumin seeds powder.
  10. 5-add-puree
  11. Mix well and cook covered for 2 minutes in medium flame. Again keep frying until oil oozes out.
  12. 6-fry
  13. Keep flame in low and add milk little by little, with constant stirring. Add required salt and 1/4 cup water. Mix well.
  14. 7-add-cream
  15. Add cream and required water. Mix well.
  16. 7-add-cream
  17. Add paneer cubes, that are kept immersed in hot water. Give a mix and lastly add pepper powder and coriander leaves to garnish.
  18. 8-ready


    • Bhavnagri chillies are long and big variety chillies and has less spice.
    • You can skip garlic and ginger and add ginger garlic paste 1 tsp.
    • You can skip cumin seeds powder too.
    • You can add a pinch of kasoori methi leaves while frying the onion tomato paste.
    • From step 7, flame should always be in low or medium. Otherwise milk may curdle. Also slowly add milk and cream little by little as you stir.
    • Keep paneer immersed in really hot water to keep it soft and add only towards the end in the gravy.

Serve with hot parathas or mild pulaos. We had with coriander paratha and mix veg pulao.

Labels: , ,


  1. Is this the main ingredient Bhavnagri green chilli?If we use usual chillies,will it be good?

    1. Yes, regular green chilli will be too spicy to add and it will not be lending flavours like this bhavnagri chilli. These chillies are mild spice with some flavours too.

  2. Hi raji,
    Recipe looks great as always..😊
    Could you please clarify my doubt on creams? In supermarkets i get to see a lot of creams like, cooking cream, thickened cream,double cream,pure cream etc.. which cream should i buy for using in these curries?

  3. This comment has been removed by the author.

  4. With spuceness from chilli this creamy rich paneer s sure winner dish

  5. What is Bhavnagri chillies? Is it jalapenos? Or is that light-green bhajji chillies?
    Where can I get in US supermarkets? Does it have a western/English name?

  6. This comment has been removed by the author.

  7. Thanx raid ur my true and only inspiration for all the delicious North Indian recipes and desserts

  8. Looks delicious. I have never tasted Bhavnagri green chillis. How spicy are they, since you've added so many of 'em!

    1. It's not spicy, very mild and has the flavour similar to capsicum

  9. Hi raks.. Are the bhavnagri chillis jalapenos in english ?

    1. Jalapenos are spicier than this I guess, this one is very very mild in spice.

  10. Hey Raji I love this at the Raj. And great attempt in recreating it. By the way is that black pot a Dutch oven of sorts? I m searching for one like that to use in the oven. Can you please elaborate on that black pot? Thank you

    1. Anusha, My husband got it from Switzerland. Have seen similar ones in Tott store in Suntec, check it out.


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.