Dum Paneer – North Indian Style

Ready in

55 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

35 min

Serving

5-6 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Recipe by OvalShelf on YouTube
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Sauté Onions

    Heat a pan on medium setting and add 2 TBSP oil. Add 2 cups of sliced onions and until they turn golden brown, which should take approximately .

  2. Prepare Onion-Almond Purée

    After the onions have cooled down, transfer them to a grinding jar. Add 12 almonds (badam), 1 chopped green chilli (or to taste), and 2 TBSP water. Grind all ingredients to a fine purée.

  3. Sauté Whole Spices and Purée

    Heat a heavy bottom pan on medium setting. Add 2 TBSP clarified butter (ghee). Once melted, add 3x1 inch cinnamon (dalchini), 8 cloves (laung), and 4 green cardamom (elaichi) pods (seeds removed). for a few seconds until fragrant. Then, add the ground onion-almond purée to the pan. Mix well and cook until most of the moisture has evaporated and the mixture thickens, which should take approximately .

  4. Add Ginger-Garlic Paste and Dry Spices

    Add 1 TBSP garlic paste and 1 TBSP ginger paste to the pan. Mix well and cook for . Then, add 1/4 tsp turmeric (haldi) powder, 1 1/2 tsp Kashmiri chilli powder, 1 tsp coriander (dhaniya) powder, 1 tsp cumin (jeera) powder, 1/2 tsp black pepper (kali mirch) powder, and 2 tsp salt (or to taste). Mix all the spices well with the purée and cook until most of the moisture has evaporated and the mixture turns a rich brown color, about .

  5. Incorporate Yogurt and Paneer

    Add 1/2 cup yogurt (dahi/curd) to the gravy. Mix well and cook for . the heat down to the lowest setting. Add 500 grams or 2 1/2 cups of cubed paneer to the gravy and gently mix to coat the paneer evenly.

  6. Add Water and Aromatic Herbs

    Add 3/4 cup water to the pan and mix gently. Then, add 1/2 tsp garam masala. Crush 1 TBSP roasted dried fenugreek leaves (kasuri methi) between your palms and add them to the gravy. Finally, add 1/4 cup chopped cilantro (coriander) and 1 TBSP chopped mint (pudina). Mix all ingredients well.

  7. Dum Cooking

    Pour 1/4 cup single cream into the gravy and mix gently. Seal the pot with aluminium foil, ensuring it's tightly secured around the edges, and then place the lid tightly on top. Cook on the lowest heat setting for .

  8. Serve

    After , switch off the heat. Carefully open the lid and remove the aluminium foil. Give the Dum Paneer a final gentle stir. Serve hot with naan, roti, or rice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)
AllergensThis recipe contains dairy and nuts.
DairyNuts

Variations

Simple ways to adapt this recipe.

  • For a richer tasteCustomise

    You can add a pinch of saffron soaked in warm milk.

  • Substitute almonds with cashews forIngredient swap

    Substitute almonds with cashews for a slightly different flavor and texture.

  • Add a small amount ofCustomise

    Add a small amount of tomato purée along with the spices for a tangier gravy.

  • For a vegan versionDietary option

    Replace paneer with firm tofu and dairy products with plant-based alternatives.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipEnsure Onions Are Sautéed Until

    Ensure onions are sautéed until golden brown for a rich flavor base.

  • TipGrind the Onion

    Almond mixture to a very fine purée for a smooth gravy.

  • TipCook the Gravy Thoroughly Until

    Cook the gravy thoroughly until the moisture evaporates and oil separates, indicating proper cooking of spices.

  • TipDo Not Overcook the Paneer

    Do not overcook the paneer after adding it to the gravy, as it can become tough. The 'dum' cooking method ensures it remains soft.

  • Flavour tipAdjust Green Chilies and Kashmiri

    Adjust green chilies and Kashmiri chili powder to your preferred spice level.

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