Dahi Paneer – Home Cooking

Step 1: Marinate Paneer

Place 400 gms of paneer cubes in a bowl. Add 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tsp kasuri methi. Mix everything well, preferably using your hands, to ensure the paneer pieces are well coated with the spice mix. Let it sit for about 10 minutes.

Step 2: Prepare Curd Mixture

In a separate bowl, take 500 gms of thick fresh curd. Add 1/4 tsp turmeric powder, 2 tsp Kashmiri red chilli powder, 1 tsp cumin powder, 2 tsp coriander powder, 1 tsp garam masala powder, and 1 tsp salt. Whisk everything well until the spice mix is thoroughly combined with the curd and the mixture is smooth.

Step 3: Roast Paneer

Heat 2 tsp of ghee (or oil) in a pan. Gently drop the marinated paneer pieces into the pan. Roast the paneer on medium flame, turning occasionally, until all sides are lightly coated and toasted. Do not over-roast until golden brown. Once done, remove the paneer from the pan and keep it aside.

Step 4: Sauté Aromatics

Heat 3 tbsp of oil in a wide kadai. Once the oil is hot, add 1 tsp of cumin seeds and 2 bay leaves. Roast them briefly until fragrant. Add 2 finely chopped large onions and sauté until they turn a nice golden brown color.

Step 5: Add Ginger-Garlic Paste

Once the onions are golden brown, add 1 heaped tsp of fresh garlic paste and 1 heaped tsp of fresh ginger paste. Mix everything well. Maintain low heat and sauté until the raw smell of ginger and garlic has gone.

Step 6: Incorporate Curd Mixture

Turn off the stove. Add the prepared curd mixture to the kadai. Quickly stir the curd mixture into the onion-spice base to prevent it from curdling. Turn the stove back on to low flame and continue stirring the curd mixture for about 5 minutes, heating it gradually.

Step 7: Simmer Gravy

After 5 minutes, add 1 cup of water and mix everything well. Close the kadai with a lid and let it cook for about 5 minutes. After 5 minutes, remove the lid; the raw smell should have gone and the oil should have separated beautifully.

Step 8: Add Cashew Paste and Paneer

Add 1/2 cup of diluted cashew paste (made from grinding about 25 cashews to a fine paste) to the gravy. This will give a richer and creamier texture. Once the gravy comes to a nice boil, gently slide in the roasted paneer pieces. Check for seasoning and add a little salt if needed.

Step 9: Final Simmer and Garnish

Add 2 slit green chillies and mix well. Close the kadai with a lid and let it cook for about 2 to 3 minutes on medium flame. After 3 minutes, remove the lid; the gravy should have come together beautifully and the oil separated. Finish off by adding some crushed kasuri methi leaves and finely chopped fresh coriander leaves. Mix gently.

Step 10: Serve Dahi Paneer

Your incredibly delicious, rich, and creamy Dahi Paneer gravy is ready to be served. Enjoy it with any roti of your choice or with mild pulao.

• Use your hands to mix the paneer with spices for better coating.

• If you can't chop onions very finely, you can grate them.

• Turn off the stove when adding the curd mixture to prevent it from curdling; stir quickly.

• Maintain low heat and stir continuously when cooking the curd mixture initially.

• Check for seasoning at the end and adjust salt if needed.

• You can use oil instead of ghee for roasting the paneer if preferred.