Name: Dum Paneer Kalimirch recipe by Amrita Iyer at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 500 gms Paneer; 2 tbsp Oil; 2 tsp Clove Powder; 2 tsp Cardamom powder; 2 tsp Cinnamon Powder; 3 Onions - fried till brown, then cooled and grounded with 1/4 cup water to form a smooth paste.; 1 tbsp ginger-garlic paste; 1/2 cup yogurt; 3 tsp coriander powder; 3 tsp Pepper Powder; 2 tsp cumin powder; 2 tsp Green chilli paste; 1 tsp garam masala; 1 tbsp Coriander - Mint Leaves - chopped; 2 tsp salt; 1/2 cup cream

ABOUT Dum Paneer Kalimirch RECIPE

This is an absolutely delicious Paneer recipe which does not involve Tomatoes but is absolutely lip smacking and finger licking with any Pulao,Biryani,Roomali Roti or Naan!The recipe is by NDTV Chef Divya Burman!This is a must make accompaniment which will surely earn you laurels as it earned me!

Ingredients Serving: 4

500 gms Paneer
2 tbsp Oil
2 tsp Clove Powder
2 tsp Cardamom powder
2 tsp Cinnamon Powder
3 Onions - fried till brown, then cooled and grounded with 1/4 cup water to form a smooth paste.
1 tbsp ginger-garlic paste
1/2 cup yogurt
3 tsp coriander powder
3 tsp Pepper Powder
2 tsp cumin powder
2 tsp Green chilli paste
1 tsp garam masala
1 tbsp Coriander - Mint Leaves - chopped
2 tsp salt
1/2 cup cream

Instructions

Heat the oil in a pan, add the clove, cinnamon and cardamom powders. Add the onion paste and mix it well.
Then add the ginger, garlic and green chilli paste. Fry till the rawness disappears, then add the yogurt, coriander, cumin, pepper, turmeric and chilli powders. Mix it well together.
Next add salt as per taste, mix well and add the paneer. Pour in 1/2 cup of water into the pot.
Put a sheet of aluminium foil over the pot and cover it with a lid. Let it simmer on a medium heat for 15- 20 minutes till it's thick and cooked. If you want you can dry it up after opening it.
Take it off the heat and add in the cream. Mix it well and sprinkle the mint and coriander leaves on top.
Serve it hot as an accompaniment.

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