Dum Paneer Kali Mirch (cottage cheese in black peppercorn)
Dum Paneer Kali Mirch (cottage cheese in black peppercorn)

The basic art of Indian cooking lies in the careful blending of different spices to yield variations of flavors. Traditionally winter months are associated with rich, spicy curries while in the summer months the curries become milder and subtle.
Paneer (cottage cheese) is a typical vegetarian staple in northern India.
Soulfood Palette in this edition shares with you an easy recipe of Dum Paneer Kali Mirch. This dish was traditionally cooked in a clay pot using the 'Dum' technique (this technique is associated with the Awadh region of India and is slow-oven cooking over a very low flame in a sealed container). Here we will use a simpler adapted version of Dum cooking. The flavors of this dish start engulfing you even before you have tasted the first morsel.

· Cottage cheese (Paneer)– 400gms
· Onions – 2 large (fried till golden brown and then blended with alittle water to make a paste)
· Black peppercorn – 1tbsp (crushed)
· Whole spices (sabut garam masala)
- Green cardamom – 5
-Cinnamon – 1inch
- Cloves -4
· Oil – to fry the onions
· Ghee (traditional clarified butter) – 2tbsp

· Ginger paste -1 tsp
· Garlic paste – 1tsp
· Green chilli paste -1 tsp
· Yogurt(curd)– 5tbsp (whisked)
· Cumin powder – ¾ tsp
· Coriander powder- 1tsp
· Turmeric powder – 1/2tsp
· Cream – 3tbsp
· Garam masala powder – 1tsp
· Salt – as per taste
· Coriander leaves -handful
· Mint leaves – handful
· Water- ¾ cup
· Aluminum foil - to seal the pan

· Heat the ghee in a nonstick pan (which preferably has a lid).
· Add the whole spices .
· Once the fragrance of the whole spices is released, add in the brown onion paste and stir for a few minutes.
· Now sauté the ginger, garlic and chilli paste with the mixture and cook for a couple of minutes till the raw aroma of the ginger-garlic paste disappears.
· Add the whisked yogurt.
· Mix in the cumin powder, coriander powder, turmeric powder, garam masala powder, crushed black peppercorn and salt.
· Add the water stir and then add the cottage cheese.
· Now mix inthe cream in along with some of the chopped coriander and mint leaves.
· Seal the pan with the aluminum foil and cover with a lid
· Simmer for 20 minutes on low flame(do not open the foil, as the dish cooks on Dum).
· Open just before serving and garnish with coriander and mint leaves.

· Add a handful of fried cashews to garnishand a pinch of saffron in the gravy to give a royal feel to the taste buds.

Tishita Chopra is a home cook who runs Soulfood Palette-food with a twist. Simple wholesome food, that warms me up on a cold winter day and cools me down on a hot summer afternoon. It’s freshly made-to-order food, with varieties ranging from the steamed Christmas puddings to warm Burmese Khow Suey to Quiches to Creamy Bengali mustard fish. You can reach out through Facebook and view the
Soulfood Palette Page or contact
her on soulfood.palette@gmail.com OR tishchopra@gmail.com.

Join the conversation
  • The posting of advertisements, profanity, or personal attacks is prohibited. Click here to review our Terms of Use.