Dum is a style of cooking in which pre cooked food is kept in a handi and the lid is sealed so that no steam is allowed to escape. This dish, Dum Ka Paneer is mildly flavoured with a mix of spices and has chunks of Cottage cheese in white creamy gravy made from nuts, yogurt and onions. The addition of saffron is a key ingredient as it not only add to the flavour but also enhances the presentation.
Yield: 2 to 3
Prep time: 10 minutes
Total time: 35 minutes
250 grams paneer (cottage Cheese)
2 green chills slit
2 tablespoon ghee (clarified butter)
A few strands of saffron
1 teaspoon rose water
Salt to taste
¼ teaspoon sugar
1 cup yogurt
For dry spices
1” stick cinnamon
½ teaspoon mace
For making a paste
6 whole cashew nuts
2 teaspoon khus khus (poppy seeds)
1 teaspoon melon seeds
1 teaspoon dry coconut powder
1 onion sliced
4 cloves garlic
- Cut the paneer in triangle shape pieces of 1/2“thickness. Set aside.
- Soak the saffron in rose water and keep.
- In a small pan dry roast all the 4 spices on low heat till aromatic. Let them cool and then grind them to a powder.
- In a pan lightly roast melon seeds and poppy seeds, then add the coconut and sauté for 10 seconds. Keep aside to cool.
- In the same pan heat 1 tablespoon of ghee and fry the cashew on low heat for 2 minutes. Keep with poppy seeds.
- Add the garlic, in the hot ghee, sauté for 1 minute and add onions.
- Sauté on low heat till translucent. We don’t want the onions to brown.
- Now in a blender put the cashew poppy mix, onions and ¼ cup of the yogurt and grind to a smooth paste.
- Heat 1 tablespoon ghee; add the slit chillis and then the paste. Sauté on low heat for 5 minutes, add the paneer pieces, spice mix, salt and sugar.
- Stir in rest of the yogurt and mix well, then add half of rose water.
- Cover with a lid and seal with dough so that no steam is able to pass out.
- Cook on very low heat for 20 minutes.
- Garnish with rest of rose water on top.
- Serve hot with Garlic Naan or Butter Naan.