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!
Scale
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.
- Category: Main Course
- Cuisine: North Indian
Keywords: Easy Dahi Paneer Recipe, No Onion No Garlic Paneer Masala, Paneer in a yogurt gravy, Paneer Recipes