Paneer Dahiwala is one variation of the numerous paneer recipes out there. This recipe is with a twist as the base of this gravy is yogurt. This recipe can be made with a few readily available ingredients and became a fast favorite at home.
To marinate the Paneer
Cottage Cheese (Paneer) – 200 Gms (cut into cubes)
Fresh Curd (Yogurt / Dahi) – 1 ½ cup
Red Chilli Powder – ¼ tsp
Haldi (Turmeric Powder) – 1 pinch
Besan (Gram Flour) – 2 tsp
Kasoori Methi (Dry Fenugreek Leaves) – 1 tsp
Salt to taste
Oil – 1 tsp
Ghee (Clarified Butter) – 1 tsp
Panch Phoran – 1 ¼ tsp (Methi- ¼ spoon, Rai – ¼ spoon , Jeera- ¼ tsp,
Saunf- ¼ tsp, Kalonji (Onion Seed) – ¼ tsp)
Onion (Big) – 1 (sliced)
Green Chilli – 2 (split into two)
Grated Ginger – 1 tsp
Hing (Asafoetida) – 1 pinch
Cilantro – 1 tbsp (sliced)
Take Dahi/Yogurt in a mixing bowl. Add all the ingredients in the “To Marinate” column except the Paneer.
Whisk well into a smooth texture.
Add the Paneer to this, mix gently and set aside for 20 minutes.
Heat the Oil in a pan. Add the Panch Phoran. When the seeds start crackling, add the Onion, Green Chilli and the Grated Ginger.
Sauté till the Onion becomes translucent. Add Hing. Stir for a few seconds.
Add the marinated Dahi Paneer mixture. Stir for a minute. Simmer for a couple of minutes stirring occasionally.
Transfer to a serving bowl. Garnish with Cilantro.
Note: Use Fresh Curd. If it is slightly sour, add a spoon of Sugar to balance.