Dum Ka Paneer
Ingredients
- 500 gpaneer (2cm cubes)
- 200 gyogurt Indian (whisked)
- 2 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 2 tbspghee
- 1 tspturmeric
- 1 tspHot pepper en poudre
- 1 tspWhole coriander seeds (lightly crushed)
- 1 pcCinnamon stick
- 4 pcClove
- 5 pccardamom (whole)
- 100 gWheat flour (for sealing the lid)
- 2 pinchGray sea salt
- 1 pcCoriander (freshly chopped)
- 20 gFresh ginger (grated)
- 2 pcFresh green chili (slit lengthwise)
Method
Tender cubes of fresh cheese in a creamy, aromatic sauce, slow-cooked under a dough seal. Opening the pot releases a fragrant cloud of cardamom and cinnamon.
- 1
In a mixing bowl, combine the Indian yogurt with turmeric, chili powder, and salt. Coat the paneer cubes with this mixture. The cheese should be completely covered by the marinade.
- 2
Heat the ghee in a heavy-bottomed pot. Add the cinnamon, cloves, cardamom, and coriander seeds. When the spices sizzle and release their aroma, they are ready.
- 3
Add the onions, garlic, grated ginger, and green chilies. Let them brown until they reach a hazelnut color. This reaction provides body and depth to the sauce.
- 4
Pour the paneer and its marinade into the pot. Stir once. Prepare a dough rope with the flour and a little water to seal the lid. Seal hermetically. Cook over very low heat: the steam must remain trapped to soften the cheese.
Frequently asked questions
How do you get this dish right?
- Don't skip the dough seal: the steam pressure is what makes the paneer incredibly tender.
- If the sauce seems too thick, add a splash of hot water before sealing the pot.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a saucepan with a splash of water to loosen the sauce.
