• Preparation Time : 26-30 minutes
  • Cook Time : 26-30 minutes
  • Ready In : 1 hr
  • Recipe Servings : 4

A favorite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt, and chili powder!


  • Paneer (cottage cheese) 1-inch cubes 400 grams
  • Black peppercorns crushed1 tablespoon
  • Garlic 4-5 cloves
  • Green chilies 2-3
  • Oil to deep fry
  • Onions sliced thinly 2 medium
  • Ghee 2 tablespoons
  • Bay leaves 2
  • Cinnamon 1 inch stick
  • Green cardamoms 3-4
  • Cloves 3-4
  • Yogurt whisked 1 cup
  • Coriander powder 2 tablespoons
  • Cumin powder 1 teaspoon
  • Salt to taste
  • Fresh coriander leaves finely chopped 2 tablespoons
  • Fresh mint leaves chopped 1 tablespoon
  • Fresh cream 1/2 cup
  • Ginger 1 inch piece
  • Garam masala powder 1 teaspoon

Method/ Directions

Step 1

Grind ginger, garlic and green chilies to a fine paste. Heat oil in a kadai and deep fry onions until golden brown.

Step 2

Drain and place on absorbent paper and cool. Grind the fried onions with two tablespoons of water to a smooth paste.

Step 3

Preheat oven to 180°C. Heat pure ghee in a narrow-mouthed handi, add bay leaves, cinnamon, green cardamoms, and cloves.

Step 4

Stir-fry briefly. Add ginger-garlic-green chili paste and sauté on high heat for half a minute.

Step 5

Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste. Stir well, add one cup of water and cook on high heat, stirring frequently, till the gravy starts boiling.

Step 6

Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns.

Step 7

Sprinkle garam masala powder. Cover the handi with a tight-fitting lid and seal using whole-wheat dough (atta) or alternatively, seal tightly with aluminum foil.

Step 8

Place sealed handi in the preheated oven and cook for ten to fifteen minutes. Open the handi just before serving and serve immediately.

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