Dahi Paneer – Rich, Creamy & Tangy

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 chilli powder, and 1 tsp Kasuri methi. Mix everything well, ensuring the paneer pieces are coated with the spice mix. Let it sit for about 10 minutes.

Step 2: Prepare Curd Mixture

In a separate bowl, add 500 gms of thick 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 spices thoroughly with the curd until smooth.

Step 3: Roast Paneer

Heat 2 tsp ghee in a pan. Gently drop the marinated paneer pieces into the pan. Roast the paneer on medium flame, turning frequently, until all sides are lightly coated and toasted, but not golden brown. Remove the roasted paneer from the pan and keep it aside.

Step 4: Sauté Aromatics

In a wide kadai, heat 3 tbsp of oil. Once the oil is hot, add 1 tsp cumin seeds and 2 bay leaves. Roast them briefly. Next, add 2 finely chopped onions and sauté until they turn a nice golden brown color. Then, add 1 heaped tsp fresh garlic paste and 1 heaped tsp fresh ginger paste. Mix everything well, maintaining a low heat, 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 kadai and quickly stir it into the onion-ginger-garlic base to prevent the curd from curdling.

Step 6: Cook Gravy

Turn the stove back on to a low flame. Keep stirring the curd mixture continuously for about 5 minutes, allowing it to heat gradually. After 5 minutes, add 1 cup of water and mix everything well. Close the kadai with a lid and let it cook for another 5 minutes on low flame. The raw smell should be gone, and the oil should have separated beautifully.

Step 7: Add Cashew Paste and Paneer

To make the gravy richer and creamier, add 1/2 cup of diluted cashew paste (made from approximately 25 cashews). Stir well to combine. Once the gravy comes to a nice boil, gently slide in the roasted paneer pieces. Stir the paneer into the gravy. At this point, check for seasoning and add a little more salt if needed.

Step 8: Final Simmer and Garnish

Add 2 slit green chilies and mix them into the curry. Close the kadai and let it cook for about 2 to 3 minutes on medium flame. After 3 minutes, the gravy should have thickened and the oil separated. Finally, finish off by adding some crushed Kasuri methi leaves and finely chopped fresh coriander leaves for garnish. Mix everything well. The incredibly delicious, rich, and creamy Dahi Paneer gravy is ready to be served.

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

• Do not over-roast the paneer; just toast it lightly on all sides until coated.

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

• Stir the curd mixture continuously on low flame until it starts to boil to ensure a smooth gravy.

• Grate onions if you find it difficult to chop them very finely.

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

• Serve with your choice of roti, naan, or a mild pulao.