How to make Dum Paneer Kalimirch Recipe - Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) ( पनीर ) , Black peppercorns ( काली मिर्च )

Cuisine : Indian

Course : Main Course_Veg

Dum Paneer Kalimirch

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Dum Paneer Kalimirch checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Stuffed Tomatoes in Tomato Gravy, Garlic Dal, Palak paneer, Lotus Seed Curry. Or try out these recipes from Indian Cuisine like Atta Besan Laddoo, Imarti, Rajgira And Banana Puri, Parsley Mushrooms.

Dum Paneer Kalimirch Recipe Card

Dum Paneer Kalimirch

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Dum Paneer Kalimirch

  • Paneer (cottage cheese) 1 inch cubes 400 grams

  • Black peppercorns crushed 1 tablespoon

  • 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

  • Ginger 1 inch piece

  • Garam masala powder 1 teaspoon


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.

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