Dahi Paneer or Dahi Wala Paneer is an excellent side dish that can pair with roti or paratha. This subzi is very mild and is flavored using five different spices, also called panch phoran.
Super easy and fast gravy made using paneer and yogurt. It goes perfectly well with plain roti or naan bread. Super delicious curry!
Quick and easy paneer sabzi or dahi paneer which taste super delicious. This goes great with roti or pulao.
I made this yesterday as a part of my thali recipe. Everyone loved it so much more than anything else. Not only it tasted amazing but it is very easy to make and needs just few ingredients. I have one more version of this recipe which has tomatoes added in them, will share that version soon.
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Dahi Wala Paneer
- Total Time: 40 mins
- Yield: 4 1x
- Diet: Vegetarian
Description
Dahi Wala Paneer is a delectable North Indian gravy where Paneer is cooked in creamy and rich yogurt gravy. Serve it as a side dish with plain roti or naan bread, dal, rice, raita, and a salad of your choice. If you are craving for restaurant-style quick paneer masala then this recipe is just for you!
Ingredients
For the marinade
- 1 tablespoon mustard oil
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon kasuri methi
- ¼ teaspoon black salt
- Salt to taste
- 500 grams Paneer
- Oil for shallow frying the paneer
For the gravy
- ¼ cup melon seeds (magaj)
- ¼ cup cashew nuts (kaju)
- 2 cups fresh yogurt (dahi/curd)
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 2–3 pods green cardamom
- 2–3 nos. cloves
- 2–3 green chillies chopped
- 1 inch ginger julienned
- 1 tablespoon kashmiri red chilli powder
- Warm water as needed
- 1 teaspoon garam masala
- 1 teaspoon kasuri meithi
- Fresh coriander leaves to garnish
Instructions
For the Marinade
- In a mixing bowl, add 1 tablespoon mustard oil along with the spices. Mix well.
- Toss the paneer cubes evenly with the marinade. Set aside.
- Place a pan on high to medium flame.
- Add oil. Now shallow the marinated paneer cubes until they slightly change in color from all side.
- Once done, remove it in a bowl.
For the Gravy
- Place a pan on heat. Add enough water along with melon seeds and cashew nuts.
- Boil them together for 7 to 8 minutes. Remove the excess water and grind it to make a fine paste.
- Now in a bowl, add yogurt along with the grinded melon seeds and cashew nuts paste.
- Then add all spices and salt to taste.
- Mix well with a wired whisk. Keep it aside.
- Set a pan or kadhai on high flame.
- Add mustard oil. Once the oil is hot enough, low the flame.
- Add cumin seeds, cardamom, cloves, green chillies and ginger. Stir fry and cook for a minute.
- Add kashmiri red chilli powder on low flame.
- Add a little water to prevent from burning, Cook for few seconds.
- Then add the prepared yogurt mixture.
- Continue stirring on low flame.
- Let the gravy comes to a boil on medium to high flame until it thickens for 10-12 minutes. (If the gravy looks to thicken, add hot water to adjust the consistency as per your preference.
- Now, add the shallow fried paneer, garam masala & kasuri methi.
- Stir gently and cook for 2 to3 minutes.
- Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves.
- Your dahi wala paneer is ready, serve hot with some roti, naan or any Indian bread of your choice.
Notes
- Make sure to use fresh curd else the curry will taste too sour.
- Also, adding besan will give a nice thickness to the curry. However, make sure to roast really well.
- Additionally, the thickness of curry will thicken once cooled. So adjust just before serving.
- Finally, dahi paneer ki sabji recipe tastes great when served hot and spicy.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Cuisine: North Indian
