Dahi Wala Paneer Recipe
Dahi Wala Paneer is a popular Indian dish that is made using Paneer, which is a type of fresh cheese, in a rich and creamy yogurt-based sauce. The dish is usually served as a main course and is often paired with roti, naan or rice. The yogurt sauce used in this recipe is made by combining yogurt, spices, and seasonings to create a rich and flavorful sauce. The paneer is then added to the sauce and simmered until it is fully coated and infused with the flavors of the yogurt. The final result is a creamy and indulgent dish that is loved for its rich flavor and creamy texture. Satisfy your cravings with this delicious and nutritious Dahi Wala Paneer recipe. Made with soft and succulent paneer in a creamy yogurt sauce, this dish is loved for its rich flavor and creamy texture. Perfect for a main course or as a comfort food option
Ingredients
For Marination
- 500 gms paneer / cottage cheese cottage cheese
- 1 tsp Red Chilli Powder
- ¼ tsp turmeric powder
- 1 tbsp oil
- Salt
- 1 tsp kasuri methi / dry fenugreek leaves
For Tempering
- 2 tbsp oil
- ½ inch ginger
- 3 tbsp red chillies
- ½ tsp Red Chilli Powder
- 1 tsp coriander powder
- 500 gms yogurt / dahi / curd
- 1 tbsp cashew paste
For Garnish
- yogurt / dahi / curd
- chilli flakes
- coriander leaves / cilantro
- mint leaves
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Grate ginger piece.
- Above mentioned red chillies for tempering are dry red chillies.
- Cut cheese/paneer into small cubes.
- Beat the yoghurt/ dahi.
- Prepare cashew paste by boiling the cashew in water or grind the cashews.
Cooking
- Mix all the ingredients for the marination together in a bowl and add cheese / paneer cubes.
- Rest the marination for 20 minutes.
- Sear the paneer lightly in oil and keep aside in a tissue paper to soak excess oil.
- In the same oil used for searing, add the grated ginger and the spices and saute them for a minute.
- Add the yoghurt and cashew paste to this and simmer for 15 minutes.
- Add paneer cubes to the gravy when simmered and at the end garnish with mint leaves, coriander leaves and beaten yoghurt .
- Tada! Your Dahi Wala Paneer Recipe is ready to serve.
Equipment Used for This Recipe
- Turner
Notes & Tips
- Some prep work must be completed before you begin making this delicious recipe.
- Marination: It is best to rest the margination for 20 minutes atleast, so that all spices will stick properly to the cheese cubes.
- Oil: You can use any neutral tasting oil. I have use olive oil for this Dahi Wala Paneer Recipe.
- Yoghurt: I recommend to use Greek yoghurt for this Dahi Wala Paneer Recipe.
- Can I add onions? Onions are not at all required in this recipe as they change the taste of the gravy. But if you still want to add them, just add about ¼ to ⅓ cup finely chopped onions.
- Fenugreek Leaves: Kasuri methi is optional and can be skipped.
- Gravy of Dahi Wala Paneer: You can keep the consistency you prefer.
- Accompany: Serve with Indian breads like Roti or Naan, together with a side of sliced onions, ginger julienne and lime or lemon wedges.
- Gravy Color: To get the bright orangish-red color, it is best to use Kashmiri red chilli powder or deghi mirch instead of artificial food colors.
- Ingredients & Equipments: Find these Ingredients & Equipments at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website
Nutrition Information (Note: Approximate)
Nutrition Facts
Dahi Wala Paneer Recipe
Amount per Serving
Calories
361
% Daily Value*
Fat
31
g
48
%
Saturated Fat
19
g
119
%
Cholesterol
83
mg
28
%
Sodium
31
mg
1
%
Carbohydrates
3
g
1
%
Protein
18
g
36
%
Calcium
600
mg
60
%
* Percent Daily Values are based on a 2000 calorie diet.