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DUM PANEER MITTI HANDI
Cottage cheese steeped in a tangy yoghurt and mint curry, cooked in traditional "handi"
Preparation Time : 5-10 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer), 1 inch cubes 400 grams
Oil 3 tablespoons
Bay leaves 2
Green cardamoms 3-4
Cloves 3-4
Cinnamon 1 inch stick
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Green chilli paste 1 teaspoon
Browned onion paste 1/2 cup
Cumin powder 1 teaspoon
Coriander powder 2 tablespoons
Black peppercorns, crushed 1 tablespoon
Salt to taste
Yogurt, whisked 1 cup
Fresh cream 1/2 cup
Saffron (kesar) a pinch
Green cardamoms, crushed 3-4
Garam masala powder 1 tablespoon
Fresh coriander leaves, chopped 4 tablespoons
Fresh mint leaves, chopped 2 tablespoons
Rose petals a few
Rose water 2 teaspoons
Whole wheat flour (atta) dough, to seal
METHOD
Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry. Add ginger paste, garlic paste, green chilli paste and mix well. Add browned onion paste and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute. Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron. Transfer it to the mitti ki handi. Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently. Cover with the lid and seal the edges with atta dough. Place the handi in the preheated oven and cook at 180°C for ten to fifteen minutes. Break open the seal and serve hot.
Cottage cheese steeped in a tangy yoghurt and mint curry, cooked in traditional "handi"
Preparation Time : 5-10 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer), 1 inch cubes 400 grams
Oil 3 tablespoons
Bay leaves 2
Green cardamoms 3-4
Cloves 3-4
Cinnamon 1 inch stick
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Green chilli paste 1 teaspoon
Browned onion paste 1/2 cup
Cumin powder 1 teaspoon
Coriander powder 2 tablespoons
Black peppercorns, crushed 1 tablespoon
Salt to taste
Yogurt, whisked 1 cup
Fresh cream 1/2 cup
Saffron (kesar) a pinch
Green cardamoms, crushed 3-4
Garam masala powder 1 tablespoon
Fresh coriander leaves, chopped 4 tablespoons
Fresh mint leaves, chopped 2 tablespoons
Rose petals a few
Rose water 2 teaspoons
Whole wheat flour (atta) dough, to seal
METHOD
Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry. Add ginger paste, garlic paste, green chilli paste and mix well. Add browned onion paste and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute. Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron. Transfer it to the mitti ki handi. Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently. Cover with the lid and seal the edges with atta dough. Place the handi in the preheated oven and cook at 180°C for ten to fifteen minutes. Break open the seal and serve hot.
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