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Bharwan Paneer Mirch With Makhani Gravy

Bharwan Paneer Mirch With Makhani Gravy

Bharwan Paneer Mirch With Makhani is arich and festive Indian dish that perfectly blends mild spiced stuffed chilieswith creamy tomato-based makhani gravy. It is a no-onion, no-garlic recipe thatis ideal for special occasions like Diwali lunch or dinner. The BhavnagriMirchi are slit, deseeded, and filled with a flavorful paneer stuffing that isgently cooked until soft and lightly charred, giving it a delicious smokytaste.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Curry, festive, Indian Curry, Main Course
Cuisine: Indian
Ingredients Method Notes

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
 

Prepare The Mirch
  1. Wash the Bhavnagri Chilies, slit lengthwise without breaking, and carefully remove the seeds. Keep aside.
Make The Stuffing
  1. 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.
Cook The Stuffed Chilies
  1. 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.
Prepare The Makhani Base
  1. 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.
Make The Gravy
  1. Let the mixture cool slightly, then blend with a little water into a smooth puree.
Final Tempering And Assembly
  1. 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 And Serve
  1. Garnish with chopped coriander and a swirl of fresh cream. Serve hot with naan, roti, or jeera rice.

Notes

Use mild Bhavnagri or banana peppers to keep the dish flavorful but not too spicy.
Add a spoon of malai or cream to the paneer stuffing for a richer taste.
Cook the stuffed chilies on medium flame to keep them tender and intact.
Prepare the makhani gravy and stuffed chilies a day ahead and refrigerate for quick assembly before serving.