• Cottage cheese (paneer) 1 inch cubes 400 grams,
  • Oil 3 tablespoons,
  • Bay leaves 2,
  • Green cardamoms 3-4,
  • Cloves 3-4, Cinnamon 1 inch stick,
  • Ginger paste 1 1/2 teaspoons,
  • Garlic paste 1 1/2 teaspoons,
  • Browned onion paste 1/2 cup,
  • Cumin powder 1 teaspoon,
  • Coriander powder 2 tablespoons,
  • Black peppercorns crushed 1 tablespoon,
  • Salt to taste,
  • Yogurt,
  • whisked 1 cup,
  • Fresh cream 1/2 cup,
  • Saffron (kesar) a pinch,
  • Green cardamoms,
  • crushed 3-4,
  • Garam masala powder 1 tablespoon,
  • Fresh coriander leaves,
  • chopped 4 tablespoons,
  • Fresh mint leaves,
  • chopped 2 tablespoons
  • Rose petals a few,
  • Rose water 2 teaspoons,
  • Whole wheat flour (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 ten to fifteen minutes. Break open the seal and serve hot.