Dum Paneer

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.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 596
• Protein: 33 g
• Carbs: 36 g
• Fat: 37 g

Ingredients

• 500 g paneer ( 2cm cubes )
• 200 g yogurt Indian ( whisked )
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 2 tbsp ghee
• 1 tsp turmeric
• 1 tsp Hot pepper en poudre
• 1 tsp Whole coriander seeds ( lightly crushed )
• 1 piece Cinnamon stick
• 4 piece Clove
• 5 piece cardamom ( whole )
• 100 g Wheat flour ( for sealing the lid )
• 2 pinch Gray sea salt
• 1 piece Coriander ( freshly chopped )
• 20 g Fresh ginger ( grated )
• 2 piece Fresh green chili ( slit lengthwise )

Instructions

1. Paneer marinade

   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. Toasting the spices

   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. Onion and aromatics base

   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. Sealing and Dum cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently in a saucepan with a splash of water to loosen the sauce.