Dum paneer kali mirch is a Hyderabadi preparation of paneer cubes cooked in aromatic gravy with black pepper and multiple flavorful condiments(masalas).
In Hyderabadi cuisine word “Dum” refers to process of slow and pressured cooking in a sealed vessel. Dum Paneer Kali Mirch is a delicious, aromatic Paneer recipe prepared in creamy curry with black peppers.
Aditionally Dum Paneer Kali Mirch makes a good option for any party be it dinner or lunch. This recipe goes well with rice and Indian breads as well.
Ingredients
1 tsp ghee(clarified butter)/ edible oil
4 cloves(long)
4-5 black pepper( kali mirch)
3-4 green cardamom( hari elaichi)
½ tsp cumin (jeera)
1” piece of cinnamon( Dalchini)
2 onion (fried till brown and blended with 2 tbsp water to make paste)
1 tbsp ginger garlic paste
½ tsp Green chilli paste
3 tbsp Yoghurt( Dahi)
2 tbsp cream
1 tsp coriander powder( dhaniya)
1 tsp pepper powder
½ tsp degi mirch
1/2 tsp cumin( jeera) powder
¼ tsp garam masala
1 tsp salt( according to taste)
¼ tsp turmeric(haldi) powder – optional
250 gms Paneer(cottage cheese)
Fresh mint and coriander leaves for garnish
How to make Dum Paneer Kali Mirch
- Firstly Heat ghee/oil in a pan and add cloves, pepper, cardamom, cinnamon and cumin till fragrant.this will take around 30 to 40 seconds on medium flame
- Add onion paste and cook well.
- Then Add ginger, garlic and green chilli paste
- Stir and cook for another 40 seconds.
- Now add dahi and cook well.
- Add salt, coriander powder, cumin powder, pepper powder, deghi mirch and haldi, stir well on medium flame.
- Next Cook this gravy for 5-7 minutes on low flame.
- Cut cottage cheese into small cubes and add to the gravy.
- Add cream and ½ cup of water.
- Then Seal the pan with foil and put a lid on top.
- Let it simmer for 15 minutes.
- Consistency of gravy can be regulated accordingly.
- Finally Garnish with coriander and mint leaves and serve with steamed rice, jeera rice or chapatti.
Recipe Notes
- Addition of haldi(turmeric) is optional.
- Moreover use ghee for sauteing for more flavour and taste.
- Cream can be excluded to make it low fat.
- However use of cream and cashews balance the spiciness of black peppers.