Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.
This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.
DUM COOKING
Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.
PANEER
Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.
This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.
I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.
Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.
Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.
- PANEER ROAST
- • Paneer – 350 gms, Chopped intro triangle or any shape
- • Butter – 1 tbsp
- ONION GARLIC PASTE
- • Oil – 1 tbsp
- • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
- • Garlic – 5, chopped roughly
- • Ginger – 2 inch, chopped roughly
- • Salt – ½ tsp
- • Water – ½ cup
- GRAVY
- • Oil – 1 tbsp
- • Cumin seeds – 1 tsp
- • Green chillies – 4, chopped roughly.
- • Turmeric – ½ tsp
- • Coriander powder – 1 tsp
- • Garam masala – 1 tsp
- • Black pepper powder – 1 tsp
- • Kashmiri chilli powder – 2 tsp
- • Salt – 1.5 tsp
- • Plain yogurt – 3 tbsp
- • Water – 1 cup
- • Sugar – ¼ tsp
- • Kasoori methi – 1 tbsp, crushed
- • Cilantro – 1 tbsp, finely chopped
- PANEER ROAST:
- Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.
- ONION GARLIC PASTE:
- Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.
- Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.
- GRAVY:
- In the same pan on medium heat, add the cumin seeds and green chillies.
- After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.
- Mix well and then add yoghurt. Sauté for a minute.
- Now add the roasted paneer, kasoori methi, sugar and water.
- DUM:
- Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
- Reduce flame to low and let it simmer for 20 minutes.
- Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
