Dum Paneer Kali Mirch
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • Paneer/Cottage cheese – 250 gms
  • Cloves – 4
  • Green cardamom – 6
  • Cinnamon – 2 inch stick
  • Onion – 2, medium, sliced
  • Ginger – 2 inch piece
  • Garlic – 6 to 8 cloves
  • Green chilli – 1 or 2
  • Yogurt – 3 tbsp, well beaten
  • Coriander powder – 1 & ½ tsp
  • Black pepper powder – 1 tsp
  • Cumin powder – ¾ tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp [I use Kashmiri red chilli powder which has less heat and more color]
  • Garam masala – ½ tsp
  • Fresh cream – 4 tbsp
  • Oil – 2 tbsp
  • Ghee/clarified butter – 2 tbsp
  • Salt to taste
  • Fresh coriander to garnish
Instructions
  1. Heat the oil in a pan and fry the sliced onion till golden brown. Transfer the fried onion to a grinder and grind to make a smooth paste. Add couple of tablespoons of water if needed to get a smooth consistency of the brown onion paste. Set aside.
  2. Make a paste of ginger, garlic and green chillies in the grinder. Set aside.
  3. Cube the paneers to your desired size. Boil salted water in a saucepan and add the paneer cubes into it. Leave the paneer in boiling water for couple of minutes. Now switch off the flame and let the paneer stand in hot water until you need them.
  4. Heat the ghee (clarified butter) in a skillet. Once the ghee is hot, add the cloves, cardamom and cinnamon. Sauté for a minute until they become fragrant.
  5. Then add the brown onion paste and cook on medium heat for couple of minutes.
  6. Next add the ginger-garlic-green chilli paste. Sauté them well until you see the fat (in this case ghee) rises to the surface.
  7. Now reduce the heat to minimum and add the beaten yogurt. You can even take the skillet down from the heat and add the yogurt stirring constantly. This will ensure that the yogurt doesn’t curdle. Keep stirring until the yogurt blends well into the onion mixture.
  8. Then add the powdered spices – coriander, cumin, garam masala, pepper, turmeric and red chilli. Season with salt. Cook on medium high heat until the spices are sautéed well.
  9. Now add a cup of water and bring it to boil on high heat.
  10. As soon as the gravy comes to a rolling boil, add the paneer cubes (but not the water!). Also add the fresh cream and give a light stir.
  11. Now take an aluminum foil, large enough to cover the skillet comfortably. Seal the pan with the foil and put a lid on top making sure no steam could escape from the cooking pot.
  12. Reduce flame to minimum and let it cook for about 15 to 20 minutes.
  13. Then open the lead and remove the foil. If you feel the gravy is too thin, boil off some water and bring it to your desired consistency. Check and adjust seasoning if needed.
  14. Garnish with freshly chopped coriander leaves and serve hot with paratha or naan.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/08/dum-paneer-kali-mirch/