Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot.
Oil - to deep fry
Onions - 2, medium
Ghee - 2 tbsp
Bay leaves - 2
Cinnamon - 1 inch stick
Green Cardamoms - 4-5
Cloves - 4-5
Yogurt - 1 cup, whisked
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
Salt - to taste
Fresh coriander leaves, finely chopped - 2 tbsp
Fresh mint leaves, chopped - 1 tbsp
Fresh cream - 1/2 cup
Black peppercorns, crushed - 1 tbsp
Garam masala powder - 1 tsp
1. Grind ginger, garlic and green chillies to a fine paste and set aside.
2. Heat oil in a wok and deep fry onions until golden brown. Drain and place on absorbent paper and cool.
3. Grind the fried onions with 2 tbsp of water to a smooth paste and set aside.
4. Preheat the oven to 350 F.
5. Heat pure ghee in a narrow mouthed handi. Add bay leaves, cinnamon, green cardamom, cloves and stir fry briefly
6. Add ginger-garlic-green chillies paste and saute on high for 1/2 a minute. Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste.
7. Stir well, add one cup of water and cook on high heat, stirring continuously until the gravy starts to boil.
8. Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns.
9. Sprinkle garam masala powder. Cover the handi with a tight fitting lid and seal using whole-wheat dough or alternatively using, seal tightly using aluminum foil.
10. Place sealed handi in preheated oven for about 10-15 minutes.
11. Open the handi just before serving and serve immediately.