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

This is an exclusive website recipe.

Main Ingredients : Paneer (cottage cheese), Black peppercorns

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!

Dum Paneer Kalimirch Recipe - how to make Dum Paneer Kalimirch

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) 1 inch cubes 400 grams

  • Black peppercorns crushed1 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

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.

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