Dam Ka Paneer
Paneer cubes cooked in a rich, slow-cooked nutty gravy.
About this dish
Dam Ka Paneer is a royal vegetarian dish from the Nizam's kitchens, utilizing the 'Dam' (slow-steaming) technique usually reserved for biryani. Unlike typical Punjabi paneer dishes, this features a rich gravy made from a paste of almonds, cashews, and charred onions, finished with heavy cream. It is characterized by its velvety texture and a subtle, smoky aroma that comes from slow cooking in a sealed vessel.
Ingredients
The Nutty Base
- 500g Paneer, cut into 1-inch cubes
- 2 large Onions, thinly sliced and deep-fried until golden (Birista)
- 15 Almonds, soaked and peeled
- 15 Cashew nuts
- 1 tbsp Melon seeds (Magaj)
The Gravy and Aromatics
- 0.5 cup (120g) Thick yogurt, whisked
- 1 tbsp Ginger-garlic paste
- 1 tsp Royal Cumin (Shahi Jeera)
- 4 Green cardamoms, crushed
- 1-inch Cinnamon stick
- 1 tsp White pepper powder
- 0.25 tsp Saffron strands, soaked in 2 tbsp warm milk
- 2 tbsp (30ml) Heavy cream
- 3 tbsp (45g) Ghee
- Salt to taste
Method
- 1
Make the Royal Paste
Grind the fried onions (birista), almonds, cashews, and melon seeds with a little water into a very smooth, fine paste. Any graininess in this paste will ruin the velvety texture of the final Nizami gravy.
- 2
Bloom the Spices
Heat ghee in a heavy-bottomed handi or pot over medium heat. Add the shahi jeera, cardamom, and cinnamon. Wait until they sizzle and release a sweet, woody aroma into the fat.
- 3
Sauté the Aromatics
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears. Be careful not to brown the paste, as this dish is intended to have a pale, creamy color.
- 4
Cook the Nut Base
Lower the heat and stir in the prepared nut and onion paste. Cook this mixture for 5-7 minutes, stirring constantly. The paste is dense and can easily stick to the bottom of the pan; cook until the ghee starts to surface.
- 5
Whisk in Yogurt
Add the whisked yogurt one tablespoon at a time, stirring quickly to prevent curdling. Continue cooking on low heat until the yogurt is fully integrated and the mixture starts bubbling gently.
- 6
Season and Thicken
Add salt and white pepper powder. Add the paneer cubes gently to the gravy. Pour in half a cup of warm water to adjust the consistency; it should be thick enough to coat a spoon heavily.
- 7
Apply the Dam
Drizzle the saffron milk and heavy cream over the top. Cover the pot with a tight-fitting lid (traditionally sealed with dough). Reduce heat to the lowest possible setting and let it 'Dam' (slow cook) for 10-12 minutes.
- 8
Final Incorporation
Open the lid and gently stir the gravy once. The paneer should be soft and porous, having absorbed the flavors of the nut paste and spices. Avoid over-stirring to keep the paneer cubes intact.
- 9
Visual Check
The final gravy should be a pale gold color with a glossy finish from the ghee and nuts. If the oil hasn't separated on the sides, cook uncovered for another 2 minutes on medium heat.
Notes & variations
- If you don't have white pepper, use very little black pepper to avoid dark specks.
- Paneer can be lightly pan-fried before adding if you prefer a firmer texture.
- For a vegan version, use tofu and coconut cream, though the flavor profile will shift.
- Always use fresh, soft paneer; if using frozen, soak in hot water for 15 minutes first.
Serve with
Serve with Sheermal, Naan, or Hyderabadi Baghara Chawal for a complete meal.
Cook's note
A drop of Kewra water (screwpine essence) added right before the 'Dam' provides that authentic Mughlai floral aroma.