Home » Recipes » Dum Paneer Kalimirch

Dum Paneer Kalimirch

Rated 3/5 based on 1 customer reviews

Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Dum Paneer Kalimirch

Main Ingredients

Paneer (cottage cheese), Ginger

Cuisine

Hyderabadi

Course

Main Course-Veg

Level Of Cooking

Medium

Calories

415

Carbohydrates

11.2

Protein

9.3

Fat

33.35

Fibers

0.3

Ingredients

  • Paneer (cottage cheese) 1 inch cubes
    400 grams
  • Ginger
    1 inch piece
  • Garlic
    4-5 cloves
  • Green chillies
    2-3
  • Oil
    to deep fry
  • Onions sliced thinly
    2 medium
  • Ghee
    2 tablespoons
  • Bay leaves
    2
  • Cinnamon
    1 inch stick
  • Green cardamoms
    3-4
  • Cloves
    3-4
  • Yogurt whisked
    1 cup
  • Coriander powder
    2 tablespoons
  • Cumin powder
    1 teaspoon
  • Salt
    to taste
  • Fresh coriander leave finely chopped
    2 tablespoons
  • Fresh mint leaves chopped
    1 tablespoon
  • Fresh cream
    1/2 cup
  • Black peppercorns crushed
    1 tablespoon
  • Garam masala powder
    1 teaspoon

Method

Step 1


Grind ginger, garlic and green chillies to a fine paste. Heat oil in a kadai and deep fry onions till golden brown.

Step 2


Drain and place on absorbent paper and cool. Grind the fried onions with two tablespoons of water to a smooth paste.

Step 3


Preheat oven to 180C. Heat pure ghee in a narrow mouthed handi, add bay leaves, cinnamon, green cardamoms and cloves.

Step 4


Stir-fry briefly. Add ginger-garlic-green chilli paste and sauté on high heat for half a minute.

Step 5


Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste. Stir well, add one cup of water and cook on high heat, stirring frequently, till the gravy starts boiling.

Step 6


Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns.

Step 7


Sprinkle garam masala powder. Cover the handi with a tight-fitting lid and seal using whole-wheat dough (atta) or alternatively, seal tightly with aluminum foil.

Step 8


Place sealed handi in the preheated oven and cook for ten to fifteen minutes. Open the handi just before serving and serve immediately.

Chef Tip

Just before sealing, transfer the paneer to four single portion copper handi and proceed as above. Each guest opens his handi at the dining table and enjoys the delicate fragrance of dum cooking.

Try something new

Wishlist