Dahi Waala Paneer | Quick No Onion No Garlic Paneer Masala | No Cutting Chopping | Chef Sanjyot Keer
Recipe Information
Dahi Waala Paneer
Cultural Context
Dahi Waala Paneer is a beloved dish in Indian cuisine, originating from the northern regions. It reflects the rich tradition of using yogurt in cooking, providing a creamy texture and tangy flavor that complements the soft paneer. This dish is often served during festive occasions and family gatherings, showcasing the versatility of paneer. Today, variations exist across different Indian households, with some incorporating spices or vegetables to enhance the flavor.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic texture.
Add all the ingredients of marination in a bowl and mix well, coat the paneer well with the marination and keep it aside.
Set a pan on medium high heat, add oil for shallow frying, shallow fry the marinated paneer from all sides until the paneer gets some colour from all sides, keep the paneer aside to be used later.
Boil the cashew nuts & melon seeds together for 7-8 minutes. Strain out from hot water and grind to make a fine paste.
Take a large bowl, add curd along with the grinded cashew and melon seeds paste, add the spices & salt to taste, mix well, keep aside to be used later in making the gravy.
For making the gravy, set a wok on high heat, add mustard oil and heat until its smoking point, once the oil is hot and smoky, lower the flame and add cumin seeds, cardamom, cloves, green chillies & ginger, stir & cook for a minute.
Lower the heat and add the kashmiri red chilli powder, add little water to avoid the chilli powder from burning, stir & cook briefly for a few seconds.
Now, add the prepared curd mixture & stir continuously on low flame. Bring to a boil.
Once the gravy starts to boil, cook on medium high flame for 10-12 minutes or until it thickens, while stirring in short intervals. If the gravy tends to thicken add some hot water and adjust the consistency as per your preference.
Now, add the shallow fried paneer, garam masala & kasuri methi, stir gently & cook for 2-3 minutes.
Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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