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.
One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/
