How to make Paneer Mirch Do Piaza -

Sliced onions and sambhar onions for the do piaza in this delicious paneer, capsicum and bhavnagri chilli dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cottage Cheese, Bhavnagari Green Chillies

Cuisine : Hyderabadi

Course : Main Course Vegetarian

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For more recipes related to Paneer Mirch Do Piaza checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Tomato Corn Capsicum Bhurji Dabi Arbi Ka Salan Raw Banana with Greens Creamy Mushroom

Paneer Mirch Do Piaza

Paneer Mirch Do Piaza Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Mirch Do Piaza Recipe

  • Cottage Cheese 500 grams

  • Bhavnagari Green Chillies 1

  • Bhavnagri green chillies 6-8 medium

  • Onions sliced 2 medium

  • Sambhar onions 12-15

  • Oil 2 tablespoons

  • Green cardamoms crushed 3

  • Cumin seeds 1 teaspoon

  • Coriander seeds crushed 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Tomato chopped 1 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Cumin powder 1 1/2 teaspoons

  • Yogurt 3/4 cup

  • Salt to taste


Step 1

Heat oil in a non-stick pan. Cut capsicum into 1¼ inch pieces.

Step 2

Add green cardamoms, cumin seeds, coriander seeds and sliced onions to the pan and sauté till onions are well browned. Add sambhar onions and sauté for 2-3minutes.

Step 3

Remove stems of Bhavnagri chillies and halve them vertically. Cut paneer into thick batons.

Step 4

Add ginger-garlic paste and tomatoes to the pan, mix well and sauté for 2 minutes. Add turmeric powder, red chilli powder, coriander powder and cumin powder.

Step 5

Mix well and add capsicum, Bhavnagri chillies and yogurt. Mix again, cover and cook on low heat till capsicum and Bhavnagri chillies are soft.

Step 6

Add salt and mix. Add ¼ cup water and mix.

Step 7

Add paneer and mix gently. Cover and cook on low heat for 5 minutes.

Step 8

Serve hot with hot chapattis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.