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!

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Tips

  1. Lightly roasting paneer enhances its texture and helps it absorb the gravy better.

  2. The nut paste makes the gravy rich and creamy without making it too heavy.

  3. Dum cooking is crucial for deep flavors, so don’t skip sealing the pot.

  4. A touch of saffron elevates the aroma and brings restaurant-style taste.

  5. 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

Restaurant Style Recipes | vegetarian
  • Prep Time 15 mins
  • Cook Time 25 mins
  • Total Time 40 mins
  • Servings 4

Ingredients

  • For Roasting Paneer:
  • 2 tbsp Ghee/Oil
  • 200 gms Paneer Cubes
  • For Nut Paste:
  • 3 tbsp Cashews
  • 2 tbsp Chironji
  • 2 tbsp Almonds
  • 2 tbsp Melon Seeds
  • 2 Green Cardamom
  • 2 Cloves
  • 1 inch Cinnamon
  • 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)
  • For Tempering:
  • 3 tbsp Ghee
  • 2 Cloves
  • 2 Green Cardamom
  • 1 inch Cinnamon
  • 1 Bay Leaf
  • For Dum Cooking:
  • 1/2 pinch Crushed Saffron
  • Maida Dough (for sealing)
  • Kasuri Methi & Fresh Coriander (for garnish)

Instructions

  1. Heat ghee in a pan, add paneer cubes, and roast on a low flame until they turn light golden. Remove and set aside.
  2. In another pan, roast cashews, chironji, almonds, melon seeds, cardamom, cloves, and cinnamon until the melon seeds splutter.
  3. Transfer them to a mixer jar, add malai curd and green chilies, and grind into a smooth paste.
  4. In a bowl, mix roasted paneer, nut paste, fried onions, coriander powder, roasted cumin powder, chili powder, salt, turmeric, ginger-garlic paste, and water.
  5. Heat ghee in a deep pan, add cloves, cardamom, cinnamon, and bay leaf. Sauté well.
  6. Add the paneer mixture. Stir and cook until everything is well combined. Sprinkle crushed saffron and add more water if required.
  7. 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.
  8. Finally, sprinkle kasuri methi and freshly chopped coriander. Serve hot with rotis, puris, or jeera rice.

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