How to make Dum Paneer Kalimirch -

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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Dum Paneer Kalimirch checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Tawa Aloo Jeera - SK Khazana Lobio Stir Fried Tofu with Asian Greens Baked Red Pumpkin Masala

Dum Paneer Kalimirch

Dum Paneer Kalimirch Recipe Card


English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular 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!

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dum Paneer Kalimirch Recipe

  • 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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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.