Bharwan Paneer Mirch With Makhani is a rich and festive Indian dish that perfectly blends mild spiced stuffed chilies with creamy tomato-based makhani gravy. It is a no-onion, no-garlic recipe that is ideal for special occasions like Diwali lunch or dinner. The Bhavnagri Mirchi are slit, deseeded, and filled with a flavorful paneer stuffing that is gently cooked until soft and lightly charred, giving it a delicious smoky taste.
The stuffed chilies are then served over a buttery, smooth, and aromatic makhani gravy made with tomatoes, cashews, and whole spices. Each bite combines creamy, tangy, and subtly spicy flavors that bring warmth and richness to the dish. It pairs beautifully with naan, roti, or jeera rice and looks stunning on any festive table.
This recipe offers an easy way to enjoy restaurant-style flavors at home while keeping it pure and satvik. Whether you are planning a festive meal or a dinner party, this dish is sure to impress your guests with its texture, aroma, and taste.
Ingredients
For Stuffed Mirch
• 6-8 Bhavnagri Green Chilies
• 1 cup Grated Paneer
• 1 tsp Grated Ginger
• 1 Finely Chopped Green Chili
• ½ tsp Garam Masala
• ½ tsp Red Chili Powder
• ½ tsp Amchoor Powder
• ½ tsp Fennel Seeds Powder
• 1 tsp Coriander-Cumin Powder
• Salt To Taste
• 2 tbsp Chopped Coriander Leaves
• 1-2 tbsp Oil for Cooking
For Makhani Gravy
• 2 tbsp Butter + 1 tbsp Oil
• 1 tsp Cumin Seeds
• A Pinch of Hing (Asafoetida)
• 2 Big Cardamoms
• 1-2 Small Cinnamon Stick
• 2 Cloves
• 1-2 Whole Dry Red Chilies
• 1 Bay Leaf
• 3-4 Medium Chopped Tomatoes
• 1 inch Chopped Ginger
• 8-10 Cashew Nuts
• 1 tbsp Melon Seeds
• 1-2 Chopped Green Chilies
• 3-4 tbsp Coriander Leaves with Stalks
• ½ tsp Garam Masala
• ½ tsp Red Chili Powder
• 1 tsp Coriander Powder
• ¼ tsp Turmeric Powder
• Salt to Taste
Other Ingredients
• 1-2 tbsp Butter
• tsp Cumin seeds
• A Pinch of Hing (Asafoetida)
• A Pinch of Red Chili Powder
• 1 tsp Crushed Kasoori Methi
• ½ tsp Sugar (Optional)
• 2 tbsp Fresh Cream + 1-2 tsp for Garnishing
• 1-2 tbsp Chopped Coriander Leaves for Garnishing
Method
1. Prepare The Mirch
Wash the Bhavnagri Chilies, slit lengthwise without breaking, and carefully remove the seeds. Keep aside.
2. Make The Stuffing
In a bowl, mix grated paneer, ginger, chopped green chili, garam masala, red chili powder, amchoor powder, fennel seeds powder, coriander-cumin powder, salt, and chopped coriander leaves. Stuff this mixture evenly into each slit mirch.
3. Cook The Stuffed Chilies
Heat oil in a wide pan and arrange the stuffed chilies in a single layer. Cover and cook on medium flame for 5 to 7 minutes, turning occasionally until they become tender and slightly charred. Remove and keep aside.
4. Prepare The Makhani Base
In the same pan, add butter, oil and let it heat. Add cumin seeds, hing, cardamoms, cinnamon, cloves, dry red chilies, and bay leaf. Sauté until fragrant. Add chopped tomatoes, ginger, cashew nuts, melon seeds, green chilies, and coriander leaves. Cook until soft and mushy. Add garam masala, red chili powder, coriander powder, turmeric, and salt. Cook for another 2 to 3 minutes.
5. Make The Gravy
Let the mixture cool slightly, then blend with a little water into a smooth puree.
6. Final Tempering And Assembly
Heat butter again in the same pan. Add cumin, hing, and a pinch of red chili powder. Let it sizzle for a few seconds, then pour in the prepared puree. Bring to a boil, then add crushed kasoori methi, sugar if using, and fresh cream. Mix well. Place the stuffed chilies gently over the hot makhani gravy and simmer for a minute or two.
7. Garnish And Serve
Garnish with chopped coriander and a swirl of fresh cream. Serve hot with naan, roti, or jeera rice.
Tips
1. Use mild Bhavnagri or banana peppers to keep the dish flavorful but not too spicy.
2. Add a spoon of malai or cream to the paneer stuffing for a richer taste.
3. Cook the stuffed chilies on medium flame to keep them tender and intact.
4. Prepare the makhani gravy and stuffed chilies a day ahead and refrigerate for quick assembly before serving.
Bharwan Paneer Mirch With Makhani Gravy
Ingredients
Method
- Wash the Bhavnagri Chilies, slit lengthwise without breaking, and carefully remove the seeds. Keep aside.
- In a bowl, mix grated paneer, ginger, chopped green chili, garam masala, red chili powder, amchoor powder, fennel seeds powder, coriander-cumin powder, salt, and chopped coriander leaves. Stuff this mixture evenly into each slit mirch.
- Heat oil in a wide pan and arrange the stuffed chilies in a single layer. Cover and cook on medium flame for 5 to 7 minutes, turning occasionally until they become tender and slightly charred. Remove and keep aside.
- In the same pan, add butter, oil and let it heat. Add cumin seeds, hing, cardamoms, cinnamon, cloves, dry red chilies, and bay leaf. Sauté until fragrant. Add chopped tomatoes, ginger, cashew nuts, melon seeds, green chilies, and coriander leaves. Cook until soft and mushy. Add garam masala, red chili powder, coriander powder, turmeric, and salt. Cook for another 2 to 3 minutes.
- Let the mixture cool slightly, then blend with a little water into a smooth puree.
- Heat butter again in the same pan. Add cumin, hing, and a pinch of red chili powder. Let it sizzle for a few seconds, then pour in the prepared puree. Bring to a boil, then add crushed kasoori methi, sugar if using, and fresh cream. Mix well. Place the stuffed chilies gently over the hot makhani gravy and simmer for a minute or two.
- Garnish with chopped coriander and a swirl of fresh cream. Serve hot with naan, roti, or jeera rice.
