Dahi wala paneer recipe

18 Sep Dahi wala paneer recipe

Last Updated on September 18, 2024 by blessmyfoodbypayal

Dahi wala paneer recipe with step wise pictorial and video method.

No onion, No Garlic, No Ginger, No Tomatoes.

By merely reading this, you can well imagine how simple this Restaurant-Style Dahi Wala Paneer would be.

Marinated and sautéed paneer pieces are simmered in a flavorful yogurt-based gravy to create this simple yet delicious dish known as Dahi Wala Paneer, which is such a quick and tasty recipe.

There are numerous Indian paneer recipes if you try to look for them, but honestly speaking, this is one of the most easy recipe we found after Nawabi Kesariya Paneer.

We are not calling it quick and easy just for the sake of saying, but it actually is. As already mentioned that it has no onion, no garlic, no ginger and no tomatoes, hence you can well imagine that you need to put the least efforts in making a recipe without time taking ingredients.

So all we can say is that dahi wala paneer is a creamy, tangy delight for a perfect meal, offering a flavorful twist to traditional paneer curries. If you’re wondering how to make delicious Dahi Wala Paneer at home, this ultimate tangy and creamy paneer curry is surprisingly easy to prepare.

With an easy Dahi Wala Paneer recipe for a flavorful Indian dish, you can whip up this treat in no time. In fact, you can make creamy Dahi Wala Paneer in 30 minutes with a simple recipe that’s not just quick but also rich in flavor and low in fat, making it a healthy choice for your next meal.

STEP WISE PICTORIAL RECIPE OF DAHI WALA PANEER RECIPE

MARINATION OF PANEER

Take a flat tray or plate and add mustard oil, salt, kashmiri red chilli powder and kasuri methi. Mix well.

Add paneer & coat the paneer from all sides. Leave aside for 15-20 minutes. We left paneer in refrigerator.

PREPARATION OF CURD MIXTURE

Take curd in a bowl and add black salt, salt, turmeric powder, red chilli powder, coriander powder, roasted cumin powder, garam masala and gram flour/besan.

Whisk well and keep in refrigerator till needed.

ROASTING OF PANEER

Firstly heat a pan. Heating of pan is highly important before roasting paneer, otherwise paneer sticks to the cold pan. Arrange paneer pieces. As paneer already have oil, no need of adding additional oil.

Roast the paneer pieces from both the sides until they got good grilled marks.

Take the paneer out.

In the same pan, add desi ghee and further add cumin seeds, dry red chilies and black cardamom. Saute till cumin splutter.

Add curd mixture and start whisking immediately otherwise curd may curdle. Curd needs to be whisked until it begins to boil.

Let curd boil and come to the point where ghee is seen separating from curd.

Here you have to add paneer pieces to the curd. As we had to decorate it for photography purpose as well, we spread the curd gravy in a serving plate.

Arrange the paneer pieces over the curd gravy.

Decorate with creamy curd and dry mint leaves.

Enjoy.

NOTES

In place of besan, you can add cashew or melons seeds paste or mix of both. Just soak 2 tbsp cashews or melon seeds or both 50:50 for 10-15 minutes and then grind with 2-3 tbsp of water.

Creamy curd is nothing but a tablespoon of thick curd which is whisked to creamy texture.

DAHI WALA PANEER RECIPE – RECIPE CARD

Dahi wala paneer recipe

blessmyfoodbypayal

Dahi Wala Paneer recipe is a flavorful dish featuring paneer cooked in a tangy yogurt-based gravy, spiced with aromatic Indian masalas.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

FOR MARINATION

• 250 gram Paneer Cut into big cubes
• 1/4 tsp salt
• 1/2 tsp Kashmiri red chilli powder
• 1 tsp Kasuri methi
• 2 tbsp mustard oil

FOR CURD MIXTURE

• 1 cup curd
• 1/4 tsp black salt
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp garam masala
• 1 tsp gram flour/besan or 1 tbsp cashew paste

FOR COOKING DAHI WALA PANEER

• 1 tbsp desi ghee or oil
• 1/2 tsp cumin seeds
• 2 dry red chilies
• 1 black cardamom
• Curd mixture
• Roasted paneer

FOR GARNISH

• 1 tsp dry mint leaves
• Creamy curd

Instructions

 

MARINATION OF PANEER

• Take a flat tray or plate and add mustard oil, salt, kashmiri red chilli powder and kasuri methi. Mix well.
• Add paneer & coat the paneer from all sides.
• Leave aside for 15-20 minutes. We left paneer in refrigerator.

PREPARATION OF CURD MIXTURE

• Take curd in a bowl and add black salt, salt, turmeric powder, red chilli powder, coriander powder, roasted cumin powder, garam masala and gram flour/besan.
• Whisk well and keep in refrigerator till needed.

ROASTING OF PANEER

• Firstly heat a pan. Heating of pan is highly important before roasting paneer, otherwise paneer sticks to the cold pan.
• Arrange paneer pieces. As paneer already have oil, no need of adding additional oil.
• Roast the paneer pieces from both the sides until they got good grilled marks.
• Take the paneer out.
• In the same pan, add desi ghee.
• Add cumin seeds, dry red chilies and black cardamom.
• Saute till cumin splutter.
• Add curd mixture and start whisking immediately otherwise curd may curdle. Curd needs to be whisked until it begins to boil.
• Let curd boil and come to the point where ghee is seen separating from curd.
• Here you have to add paneer pieces to the curd. As we had to decorate it for photography purpose as well, we spread the curd gravy in a serving plate.
• Arrange the paneer pieces over the curd gravy.
• Decorate with creamy curd and dry mint leaves.
• Enjoy.

Notes

1. In place of besan, you can add cashew or melons seeds paste or mix of both. Just soak 2 tbsp cashews or melon seeds or both 50:50 for 10-15 minutes and then grind with 2-3 tbsp of water.
2. Creamy curd is nothing but a tablespoon of thick curd which is whisked to creamy texture.

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