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07 December 2012,22:20 by
J.Sujatha

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DUM PANEER KALI MIRCH

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Finely slice the onions. Heat oil in a wok or kadhai and deep fry the sliced onions in hot oil till golden brown. Drain on an absorbent paper napkin and cool.
  • Grind the fried onions along with garlic, ginger and green chilies with ¼ cup water to a smooth paste.
  • Heat pure ghee in a pan with a lid.
  • Add bay leaf, cinnamon, cardamom and cloves. Saute for 20 seconds.
  • Then add onion-ginger-garlic-chili paste and saute for about 2-3 minutes on low heat.
  • Reduce heat, add the beaten yogurt and mix well.
  • Add coriander powder, cumin powder and salt to taste with 2 cups water and bring to a boil.
  • Add the paneer pieces and mix in the chopped coriander and mint leaves.
  • Stir in the fresh cream and crushed black peppercorns. Sprinkle garam masala.
  • Cover the pan with a tight-fitting lid and seal using whole wheat flour (atta dough), seal tightly with aluminium foil.
  • Preheat oven to 180°C. Place sealed handi in the preheated oven or on a griddle on very low flame and cook for at least 10 minutes and serve immediately.

INGREDIENTS

  • 300 grams paneer - cut into small cubes 
  • 100 grams fresh coriander leaves
  • 50 grams fresh mint leaves - finely chopped 
  • 200 grams yogurt (curd) - beat till smooth 
  • 2 tablespoon pure ghee 
  • 2 bay leaves
  • 1" stick cinnamon
  • 3 green cardamoms
  • 4 cloves 
  • 2 tablespoon coriander powder 
  • 1 teaspoon cumin seed powder 
  • Salt to taste

Dum Ingredients 

  • 1 tablespoon peppercorns - crushed in a spice grinder
  • ½ teaspoon garam masala 
  • 100 grams fresh cream

Paste

  • 2 green chilies
  • 1" piece ginger - chopped
  • 4 flakes garlic - sliced and deep fried till golden
  • 4 onions - sliced and deep fried till golden

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