The Best Dum Paneer Handi Recipe | Dum Paneer Handi Recipe
Dum Paneer Recipe Dum Paneer is a luscious and creamy dish, perfect for special occasions. This rich, nut-based gravy infused with aromatic spices pairs beautifully with rotis, chapathis, puris, or jeera rice. The slow-cooked dum method enhances the flavors, making it a must-try recipe.
Enjoy this rich and flavorful Dum Paneer and impress your family with a restaurant-style dish at home!

Tips
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Lightly roasting paneer enhances its texture and helps it absorb the gravy better.
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The nut paste makes the gravy rich and creamy without making it too heavy.
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Dum cooking is crucial for deep flavors, so don’t skip sealing the pot.
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A touch of saffron elevates the aroma and brings restaurant-style taste.
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Adjust the water to achieve your preferred gravy consistency.
The Best Dum Paneer Handi Recipe | Dum Paneer Handi Recipe - Recipe Video
The Best Dum Paneer Handi Recipe | Dum Paneer Handi Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4
Ingredients
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For Roasting Paneer:
- 2 tbsp Ghee/Oil
- 200 gms Paneer Cubes
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For Nut Paste:
- 3 tbsp Cashews
- 2 tbsp Chironji
- 2 tbsp Almonds
- 2 tbsp Melon Seeds
- 2 Green Cardamom
- 2 Cloves
- 1 inch Cinnamon
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For Gravy:
- 1/3 cup Malai Curd
- 2-3 Green Chillies
- 1/3 cup Fried Onion
- 1 tsp Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Chilli Powder
- Salt (to taste)
- 1/4 tsp Turmeric
- 1/2 tbsp Ginger-Garlic Paste
- 3/4 cup Water (adjust as needed)
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For Tempering:
- 3 tbsp Ghee
- 2 Cloves
- 2 Green Cardamom
- 1 inch Cinnamon
- 1 Bay Leaf
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For Dum Cooking:
- 1/2 pinch Crushed Saffron
- Maida Dough (for sealing)
- Kasuri Methi & Fresh Coriander (for garnish)
Instructions
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Heat ghee in a pan, add paneer cubes, and roast on a low flame until they turn light golden. Remove and set aside.
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In another pan, roast cashews, chironji, almonds, melon seeds, cardamom, cloves, and cinnamon until the melon seeds splutter.
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Transfer them to a mixer jar, add malai curd and green chilies, and grind into a smooth paste.
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In a bowl, mix roasted paneer, nut paste, fried onions, coriander powder, roasted cumin powder, chili powder, salt, turmeric, ginger-garlic paste, and water.
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Heat ghee in a deep pan, add cloves, cardamom, cinnamon, and bay leaf. Sauté well.
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Add the paneer mixture. Stir and cook until everything is well combined. Sprinkle crushed saffron and add more water if required.
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Cover the pan with a lid, sealing it with maida dough to ensure dum cooking. Cook on low flame for 12-15 minutes until oil floats on top. If needed, add a little water and simmer for another 2 minutes.
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Finally, sprinkle kasuri methi and freshly chopped coriander. Serve hot with rotis, puris, or jeera rice.

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