Any dish cooked in Dum ( slow cooked in low flame with lid on and hardly any added water) brings out amazing aroma of the ingredients and the spices which one can feel even while eating. Biryani can be a good example of what height can any Dum dish reach. In fact many of the meat recipes are best cooked while in Dum. However, here I will describe of a paneer recipe which is Dum cooked and brings in a certain smoky flavour which I immensely liked. It can certainly be a worthy addition to the already existing plethora of paneer recipes.
Ingredients to serve 4-5 :
- Paneer – 250 gm. (cut into chunks)
- Yogurt – 125 gm.
- Onion (thinly sliced) – 1 (medium size)
- Ginger – 1 inch piece
- Dry red chili – 3
- Coriander seed – 1 teaspoon
- Cashew nut – 6
- Raisin – 20
- Mawa/Khoya – 30 gm.
- Cinnamon – ½ inch stick
- Green cardamom – 2
- Clove – 4
- Few strand of saffron
- Salt to taste
- Water – 3 tbspoon
- Ghee/Clarified butter – 4 tbspoon
Make a paste with red chili, ginger, cashew nut and raisin.
Melt 2 tbspoon of ghee in a kadai non-stick pan and lightly saute the paneer cubes. Remove them from the pan and keep aside.
Fry the onion in the remaining ghee till golden brown.
Now in the same kadai add remaining 2 tbspoon ghee, chili-ginger-nut-raisin paste, whole spices, yogurt, mawa, salt, water and paneer. Mix all the ingredients well. Cover the kadai with a lid and cook over low flame or ‘dam’ for 10 minutes.
Serve with rice, roti, paratha or luchi.