Dahi Wale Paneer is an enticing Indian meal that marries the richness of paneer (Indian cottage cheese) with the tanginess of yoghurt. This creamy and delicious meal appeals to both vegetarians and paneer fans. In this post, we will go through the Dahi Wale Paneer recipe, as well as its preparation and cooking time, so you may enjoy this delectable meal in no time.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients 200 grams paneer, cut into cubes
1 cup plain yogurt (curd), whisked
2 tablespoons oil or ghee (clarified butter)
1 teaspoon cumin seeds
1 small onion, finely chopped
2 teaspoons ginger-garlic paste
2 medium-sized tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust according to spice preference)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Method- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Pour in the tomato puree and cook for 2-3 minutes until the oil separates from the mixture.
- Reduce the heat to low and add turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the tomato-onion mixture.
- Add whisked yogurt (curd) to the pan and stir continuously to prevent curdling. Cook for 3-4 minutes until the yogurt is well incorporated and the mixture thickens slightly.
- Gently add the paneer cubes to the pan and mix them with the yogurt-based gravy. Cook for another 3-4 minutes to allow the paneer to absorb the flavors.
- Sprinkle garam masala over the dish and give it a final stir.
- Garnish with fresh coriander leaves and turn off the heat.
- Serve hot with naan, roti, or rice, and enjoy the creamy and tangy Dahi Wale Paneer.