Make Dum Biryani’s masala paneer pav
This simple recipe from Soho favourites Dum Biryani is the ideal way to add some fragrant and exciting Indian flavours to your weekday dinner roster
Dum Biryani's masala paneer pav
Steven Joyce
Serves 3
Preparation time 20 minutes
Cooking time 20 Minutes
Ingredients
- 2 tbsp oil
- 1 tsp carom seed
- 1 medium-sized onion, finely chopped
- 50g mixed pepper, chopped
- 1 green chilli finely, chopped
- 1 tsp ginger-garlic paste
- ½ tsp Kashmiri red chilli powder
- 2 medium-sized tomatoes, finely chopped
- ¼ tsp turmeric
- ½ tsp garam masala powder
- 300g grated paneer (Indian cottage cheese)
- 1 tsp dry fenugreek leaves powder
- 2 tbsp coriander leaves, finely chopped
To serve
- 3 ladi pav buns (white dinner rolls)
- 1 lime for garnish
Method
- Start by heating the oil in a large pot. Add carom seeds and fry until they turn aromatic. This should take around 30 seconds.
- Now add the onions, green chilli and mixed peppers. Stir thoroughly for 3-4 minutes until the onions turn a lovely golden brown.
- Then add the ginger-garlic paste and cook until it turns light brown.
- Add in the tomatoes and sauté till they turn soft.
- Then add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
- Stir the mixture well and ensure there are no lumps.
- Finally, add the paneer and stir again.
- Cover for 3 minutes until the paneer is cooked well. But be careful, paneer cooks quickly and if overcooked, can turn slightly chewy.
- Add fenugreek powder and coriander leaves and gently, making sure everything is combined well.
- Place the pav on a pre-heated pan or tawa. Drizzle some oil or butter and roast on a low heat on one side until golden brown. Alternatively, you can also toast the pav in the toaster.
- Finally, serve the paneer and the pav along with a slice of fresh lime and some chopped coriander leaves.
From Dum Biryani, Soho's resident biryani experts.
