Paneer? Haven’t done that in a while now, have we!? Restaurant Style…under 30 mins? Ring a bell? Yeah…..my Reshmi Paneer is one such dish that fits every bill 😉 Tastes great, easy to make and loved by all!!
I love paneer (Indian cottage cheese) and often make it at home from scratch using full fat milk (it is very easy) but I stick to making Paneer only and only when I am out of veggies and need to get my meals ready in a jiffy! Or if I have some guests and I have planned 2-3 main dishes, Paneer is always one of them.
So when I was out of veggies a few days ago, I made some fresh paneer and decided to make Dum Paneer Kali Mirch (juicy, succulent pieces of cottage cheese cooked with assorted spices, fresh yogurt and black peppercorns). Sounds good? Well, it’s much better than good….it tasted just like the ones we get at Restaurants and the spices were all well balanced.
What I love about this dish is the depth of flavour that the crushed black peppercorns give and at the same time the yogurt ensures a luscious creamy gravy to mop up with some crisp and flaky Laccha Paratha 🤗 …however the Paratha that you see in the picture just above has approximately 24 layers… yeah…I do that sometimes..it was so good with the Dum Paneer Kali Mirch! Just add a salad or some raita…and you have a complete for yourself.
If you are wondering what is ‘Dum‘, it is nothing but a process of slow cooking by covering the pot/pan with some aluminium foil or a dough of Wholewheat around the lid so that no steam escapes from the pot/ pan and all the flavours are locked into the dish.
I am planning to make some Paneer Tawa Masala and pair that with these parathas soon…I’ll probably do a 36 layered one this time around👌🏼
Lets get cooking…
Yield: serves 2
Equipment: a pan, measuring cups/ spoons, a ladle, blender.
W200 gms fresh paneer
1 nos. large onion
a pinch of sugar
5 tbsp oil
2 nos. black cardamom
1″ stick cinnamon
a pinch of asafoetida (hing)
1 tbsp ginger- garlic paste
1 tsp green chilli paste
1 tsp freshly crushed peppercorns
salt to taste
1/2 tsp red chilli powder
1 tsp coriander powder
3/4 tsp cumin powder
1/2 tsp Garam Masala
5 tbsp thick fresh yogurt
2 tbsp fresh cream (I used Amul)
Chopped coriander leaves to garnish as needed
Cut the paneer in cubes and set it aside.
Slice the onions roughly. Heat oil in the pan. Once it is hot, add the sliced onions with a pinch of sugar and fry them until they turn golden brown but not burnt.
Remove the onions from the oil and let them cool completely. Once they have cooled down, blend them in a blender until smooth.
Now, in the same pan which we had used to fry the onions, there is still enough oil. Heat it again, add the cardamom and the cinnamon stick. Let them splatter for a minute. Then add the hing and the onion paste. Cook the onion paste for 3-4 mins. Then add the green chilli paste and ginger-garlic paste. Cook until the raw smell goes away. Then season with salt, add red chilli powder, crushed black peppercorns, coriander powder, cumin powder and Garam Masala. Mix well and cook for 5-6 mins. You can add some water if the spices mixture is sticking to the pan.
Next, add the cubed paneer and the yogurt. Mix well and be careful not to break the paneer. Keep stirring gently and cook them uncovered for 5 mins. Then add the fresh cream and some more water to correct the consistency.
Put a lid and seal with some aluminium foil on all sides. Turn the flame on low and let this cook on ‘Dum’ for about 15-20 mins. Once done, remove the foil, open the lid and garnish with some chopped coriander and serve hot with parathas or Phulkas.😊
Are you drooling yet!? 😋
Adapted from NDTV