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    Chetna Makan’s dum paneer

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    Chetna Makan’s dum paneer

    Paneer curry is always a great addition to the feast table and this one is special. Smooth curry finished with basic spices and yogurt forms the perfect base for the paneer to bathe in. Adding the ghee and chillies at the end and cooking on dum (sealed and cooked slowly) adds the richness this dish needs. 

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes + resting

    Serves: 4

    Ingredients

    4 tbsp rapeseed oil
    2 onions, roughly chopped
    40g whole blanched almonds
    4 cloves garlic, roughly chopped
    2.5cm piece root ginger, peeled and roughly chopped
    400g can chopped tomatoes
    1 bay leaf
    ½ cinnamon stick
    4 cardamom pods
    1 tsp cumin seeds
    1 tsp salt
    1 tsp chilli powder
    1 tsp ground coriander
    1 tsp garam masala
    1 tsp caster sugar
    150g natural yogurt
    2 x 226g packs paneer, cut into squares
    3 tbsp ghee
    4 Cooks’ Ingredients Kashmiri Chillies

    For the dough:
    150g chapati or wholemeal flour 

    Method

    1. Heat 2 tbsp of oil in a large pan, add the onions and cook for 2 minutes. Next add the almonds and cook for 8-10 minutes, stirring occasionally, over a low heat until deep golden. Next add the garlic and ginger and cook for another minute. Mix in the tomatoes. Take it off the heat, add 100ml water and blitz this to a purée in a food processor.

    2. Clean the pan and return it to the heat. Add the remaining 2 tbsp of the oil and then the bay leaf, cinnamon, cardamom and cumin seeds. Let them sizzle for a few seconds then add the puréed tomato mix. Cook for a minute then add the salt, the chilli powder and ground coriander, mix it well then cover and cook over a low heat for 8-10 minutes.

    3. Meanwhile, to make the dough, put the flour in a bowl and slowly add 100ml water, mixing until it comes together into a soft ball. Knead it for a few seconds, then leave it covered in the bowl.

    4. Take the pan off the heat and add the garam masala, sugar and yogurt and mix well. Now return this to the low heat and stir in the paneer. Drizzle the ghee on top and place the 4 whole chillies on the ghee.

    5. Take the dough and roll it out into a long rope. Press the dough onto the lip of the lid and place it on the pan, making sure it is sealed well. Now cook over a low heat for 10-15 minutes. Once cooked, let it sit for 10 minutes before removing the dough seal and lid. Serve with rice or naan. 

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