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    Dum paneer

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    Dum paneer

    By Chetna Makan

    Paneer curry is 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 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: 30 minutes + resting

    Serves: 4


    4 tbsp rapeseed oil
    2 onions, roughly chopped
    40g almonds
    4 cloves garlic, roughly chopped
    2.5cm piece 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
    150g chapati or wholemeal flour
    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


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

    2. Clean the pan and return it to the heat. Add the remaining 2 tbsp oil, the bay leaf, cinnamon, cardamom and cumin. 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 the ground coriander. Mix 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. 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 saucepan lid and place it on the pan, making sure it is sealed well. Cook over a low heat for 10-15 minutes. Once cooked, let it sit for 10 minutes before removing the dough seal (discarding it) and the lid. Serve with rice or naan. 


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