Paneer Dum Kali Mirch - Dhaba Style!!

Categories: Dil Chahta Hai - VegGhaatak - Paneer

Paneer Dum Kali Mirch – Dhaba Style!!

How to make Paneer Dum Kali Mirch – Paneer Dum Kali Mirch is a very unique dish. As the name suggests this dish uses generous amounts of Kali Mirch or Black Pepper powder in the gravy which is then cooked under Dum / or pressure where steam cant release.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 5

Ingredients

Onion Paste

Onion - 3 Cups Sliced
Oil - 2 Tbsp
Water - 1/2 Cup

Gravy

Ghee - 2 Tbsp
Elaichi / Green Cardamom - 4
Laung / Cloves - 6
Dalchini / Cinnamon - 1/2 Inch
Ginger Garlic Paste - 2 Tbsp
Green Chillies - 4 Chopped
Dahi / Yogurt - 5 Tbsp
Haldi / Turmeric - 1/2 Tsp
Kali Mirch / Black Pepper Crushed - 1.5 Tsp
Jeera / Cumin Powder - 1.5 Tsp
Dhaniya / Coriander Powder - 2 Tsp
Salt - 1.5 Tsp
Kashmiri Red Chilli Powder - 1.5 Tsp
Paneer - 350 Gm Cubed
Cream - 4 Tbsp
Water - 1 Cup
Kasoori Methi - 1 Tbsp Crushed
Dhaniya / Cilantro To Garnish

Instructions

Make Onion Paste

To make onion paste onions first need to be browned.
Take a pan on med high heat.
Add Oil and once oil is heated Add Onions.
Cook the onions till they turn brown. Stir in between so they dont burn.
Once the onions are browned turn the flame off and let the onions cool.
Now add Onions and ware in a blender. Blend them into a fine paste. Keep aside.

Gravy

In a deep pan on medium high heat, add Ghee.
Add Green Cardamom, Cloves and Cinnamon. Cook till fragrant or for about 1 minute.
Now add the Ginger Garlic paste and cook till raw aroma of ginger and Garlic disappears.
Add Green Chillies and Cook for 1 more minute.
Add Onion Paste and Yogurt.
Cook this mixture very well for about 3 - 4 minutes.
Add Turmeric, Black Pepper Powder, Cumin Powder, Coriander Powder, Salt and Kashmiri Red Chilli Powder. Mix Well
Now Add Paneer Cubes, Cream and Water.
Mix well.
Now Carefully cover the pan with Aluminum foil and cover it with a lid. This is so no steam escapes.
Turn the flame to low and simmer for 15 minutes.
After 15 minutes removed the lid and then the foil.
Add Garam Masala Powder and Kasoori Methi powder. Mix well.
Garnish with Cilantro and Serve