How to make Dum Paneer Mitti Handi -

Cottage cheese steeped in a tangy yoghurt and mint curry, cooked in traditional handi

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cottage Cheese, Yogurt (दही)

Cuisine : Hyderabadi

Course : Main Course Vegetarian


For more recipes related to Dum Paneer Mitti Handi checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Batata Humman Gajar Methi ki Sabzi Quick Chilli Bean Curd-Cook Smart Vegetable Dhansaak

Dum Paneer Mitti Handi

Dum Paneer Mitti Handi Recipe Card

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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 : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dum Paneer Mitti Handi Recipe

  • Cottage Cheese 1 inch cubes 400 grams

  • Yogurt whisked 1 cup

  • Bay leaves 2

  • Green cardamoms 3-4

  • Cloves 3-4

  • Cinnamon 1 inch stick

  • Ginger paste 1 1/2 teaspoons

  • Garlic paste 1 1/2 teaspoons

  • Green chilli paste 1 teaspoon

  • Browned onion paste 1/2 cup

  • Cumin powder 1 teaspoon

  • Coriander powder 2 tablespoons

  • Black peppercorns crushed 1 tablespoon

  • Salt to taste

  • Yogurt whisked 1/2 cup

  • Saffron (kesar) a pinch

  • Green cardamoms crushed 3-4

  • Garam masala powder 1 tablespoon

  • Fresh coriander leaves chopped 4 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Rose petals a few

  • Rose water 2 teaspoons

  • Whole wheat flour (atta) dough to seal

Method

Step 1

Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry.

Step 2

Add ginger paste, garlic paste, green chilli paste and mix well. Add browned onion paste and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute.

Step 3

Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron.

Step 4

Transfer it to the mitti ki handi. Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently.

Step 5

Cover with the lid and seal the edges with atta dough. Place the handi in the preheated oven and cook at 180°C for ten to fifteen minutes. Break open the seal and serve hot.

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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 www.sanjeevkapoor.com 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.