Dum paneer mitti handi 400 gm cottage cheese (malai paneer of 1 inch cubes) 3 tbsp oil 2 bay leaves 3–4 green cardamoms 3–4 cloves 1-inch stick cinnamon 1½ tsp ginger paste 1½ tsp garlic paste 1 tsp green chilli paste ½ cup browned onion paste 1 tsp cumin powder 2 tbsp coriander powder 1 tbsp peppercorns (crushed) Salt to taste 1 cup yogurt (well whisked) ½ cup fresh cream A generous pinch of saffron 3-4 green cardamoms (crushed) 1 tbsp garam masala powder 4 tbsp fresh coriander leaves (finely chopped) 2 tbsp fresh mint leaves (finely chopped) A few rose petals 2 tsp rose water Atta dough to seal Preheat oven to 180°C. Heat oil in a pan, add bay leaf, green cardamoms, cloves, cinnamon and stir fry. Add ginger paste, garlic paste, green chilli paste and mix well. Add browned onion paste and mix. Add a little water, mix and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns, salt and sauté for a minute. Add yogurt and mix well. Add paneer pieces to the gravy and cook on medium heat. Stir in fresh cream and mix. Add saffron. Transfer it to the mitti ki handi. Add crushed green cardamoms, garam masala powder, chopped coriander and mint leaves, rose petals, rose water and mix gently. Cover with the lid and seal the edges with atta dough. Place the handi in the preheated oven and cook at 180°C for 10 to 15 minutes. Break open the seal and serve hot.
