Dahi Paneer - Home Cooking

Step 1: Marinate Paneer

In a bowl, combine 400 gms of paneer cubes with 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, and 1 tsp kasuri methi. Mix everything well, preferably using your hands, to coat the paneer pieces evenly. Let it sit for about 10 minutes.

Step 2: Prepare Curd Mixture

In a separate bowl, add 500 gms of thick fresh curd. Add 1/4 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 1 tsp cumin powder, 2 tsp coriander powder, 1 tsp garam masala, and 1 tsp salt. Using a whisk, combine all the ingredients until the mixture is smooth and well-blended.

Step 3: Roast Paneer

Heat 2 tsp ghee (or oil) in a pan. Gently add the marinated paneer pieces to the pan. Roast the paneer on medium flame, turning occasionally, until all sides are beautifully coated and lightly toasted. Do not over-roast. Once done, remove the paneer pieces from the pan and set them aside.

Step 4: Sauté Aromatics

In the same pan, add 3 tbsp oil. Once the oil is heated, add 1 tsp cumin seeds and 2 bay leaves. Roast them briefly until fragrant. Then, add 2 finely chopped onions and sauté until they turn to a nice golden brown color. Add 1 tsp fresh garlic paste and 1 tsp fresh ginger paste. Mix everything well and continue to sauté until the raw smell of ginger and garlic has gone.

Step 5: Add Curd Mixture to Gravy Base

Turn off the stove. Add the prepared curd mixture to the pan. Quickly stir the mixture to ensure it combines well with the sautéed aromatics and prevents curdling. Turn the stove back on to low flame and continue stirring the curd mixture for about 5 minutes, allowing it to heat gradually and thicken.

Step 6: Simmer Gravy

After 5 minutes, you will notice the oil separating from the gravy. Add 1 cup of water and mix everything well. Close the kadai with a lid and let it cook for about 5 minutes on medium flame.

Step 7: Add Cashew Paste and Paneer

After 5 minutes, remove the lid. Add 1/2 cup of diluted cashew paste (made from about 25 cashews ground to a fine paste) to the gravy. Mix well until the gravy comes to a nice boil. Gently slide in the roasted paneer pieces and 2 slit green chilies. Mix everything thoroughly and check for seasoning, adding more salt if needed.

Step 8: Final Cooking and Garnish

Close the kadai again and let the curry cook for about 2 to 3 minutes on medium flame. After 3 minutes, remove the lid. The gravy should have come together beautifully with the oil separated. Finish by garnishing with some crushed kasuri methi leaves and finely chopped fresh coriander leaves. Mix gently and serve hot.

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

• Turn off the stove before adding the curd mixture to prevent it from curdling.

• Stir the curd mixture continuously on low flame to ensure a smooth gravy.

• Use oil instead of ghee for roasting paneer if preferred.