Cut paneer into one-inch sized cubes. Peel, wash and finely slice onions. Peel, wash, ginger and garlic. Remove stems, wash green chillies. Grind ginger, garlic and green chillies to a fine paste. Clean, wash and finely chop fresh coriander and mint leaves. Whisk yogurt to a smooth consistency.
Heat sufficient oil in a kadai and deep fry sliced onions till golden brown. Drain on an absorbent paper and cool.
Grind the fried onions with two tablespoons of water to a smooth paste.
Preheat oven to 200o C.
Heat pure ghee in a narrow mouthed handi, add bay leaves, cinnamon, green cardamoms and cloves. Stir-fry briefly. Add ginger-garlic-green chilli paste and saute on high heat for half a minute.
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.
Add paneer and mix in coriander and mint leaves. Stir in fresh cream an crushed peppercorns. Sprinkle garam masala powder.
Cover handi with a tight-fitting lid and seal using whole-wheat dough (atta) or alternatively, seal tightly with aluminum foil.
Place sealed handi in the preheated oven and cook for ten to fifteen minutes.
Open the handi just before serving and serve immediately. |
