How to make Dum Paneer Mitti Handi -
Cottage cheese steeped in a tangy yoghurt and mint curry, cooked in traditional handi
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 Urad Dal Soya Keema Soyabean Granules Sabzi Sev Tamatar Methi Kela Bhaji
Dum Paneer Mitti Handi Recipe Card
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.
Nutrition Info
Calories : 1488 Kcal
Carbohydrates : 33.4 gm
Protein : 89.9 gm
Fat : 110.7 gm
Other : Fiber- 11.9gm
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