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Jain Paneer Makhani

With Marinated Paneer, Whole Spices Potli & Dhungar Technique

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🧀 Ingredients

For Marination:
• Paneer – 200 to 250 g (cubed or sliced)
• Hung curd – 2 tbsp
• Oil – 1 tbsp
• Salt – to taste
• Kasuri methi – 1 tsp (crushed)
• Cumin powder – ½ tsp
• Coriander powder – ½ tsp

For Gravy:
• Tomatoes – 5 medium (roughly chopped)
• Cashew nuts – 12 to 15
• Kashmiri red chilli powder – 1½ tsp
• Sugar – 1 tsp (optional)
• Salt – to taste
• Kasuri methi – 1 tsp (crushed)
• Butter – 2 tbsp
• Fresh cream – 3 tbsp
• Water – as required

Whole Spice Potli (in muslin cloth):
• 2 Green cardamoms
• 2 Cloves
• 1-inch Cinnamon stick
• 1 Bay leaf
• 5–6 Black peppercorns
• 1 small piece of Star anise (optional)
• A strand of Mace (optional)

For Dhungar (Smoking):
• 1 small piece of natural charcoal
• 1 tsp ghee or clarified butter
• Small steel bowl or onion shell for holding the coal

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🔪 Method

1. Marinate the Paneer:
• In a bowl, mix hung curd, oil, salt, kasuri methi, cumin powder, and coriander powder.
• Coat paneer cubes in the marinade and set aside for at least 30 minutes.

2. Prepare Gravy Base:
• In a saucepan, add chopped tomatoes, cashews, and the whole spice potli with ½ cup water.
• Cook for 10–12 minutes or until tomatoes soften.
• Remove and discard the potli.
• Cool and blend into a smooth paste.

3. Cook the Gravy:
• Heat 2 tbsp butter in a pan.
• Add the tomato-cashew purée and cook for 8–10 minutes until the mixture thickens and butter starts to release from the sides.
• Add salt, Kashmiri red chilli powder, kasuri methi (crushed), and sugar if needed.
• Simmer for 5 minutes, adjusting the consistency with water.

4. Grill or Pan-Sear the Paneer (Optional):
• Lightly grill or sear the marinated paneer on a pan/tawa for golden edges and added texture.

5. Add Paneer to Gravy:
• Gently add the cooked or raw marinated paneer into the gravy.
• Simmer for 2–3 minutes to infuse flavor.

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🔥 Apply Dhungar (Smoke Infusion):
1. Heat a piece of charcoal directly on an open flame until red hot.
2. Place a small steel bowl or onion shell in the center of the gravy pan.
3. Carefully place the hot charcoal into the bowl.
4. Pour 1 tsp ghee on top of the coal – it will start smoking immediately.
5. Immediately cover the pan with a tight lid and let it smoke for 3–5 minutes.
6. Remove the bowl with coal carefully.

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6. Finish with Cream:
• After removing the dhungar, add 3 tbsp fresh cream and stir gently.
• Simmer for 1 minute and turn off the heat.

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🍽️ Serve Hot With:
• Garlic-free butter naan, kulcha, jeera rice, or saffron rice.

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