DahiWale Paneer, a delicious North Indian gravy where paneer is cooked in spicy creamy yogurt gravy. This is not very popular dish on restaurant menu but this dish is equally good as any other paneer based dish. This is a must try as this can be easily prepared with ingredients at hand which if you have paneer handy.
Paneer is a versatile as it soaks in all the flavors of the gravy its cooked in. This unique combination of paneer and yogurt is no different where the paneer has a slight tanginess from soaking in the yogurt. The simple but flavorful ‘panch poran’ spices and the hint of kassori methi elevates the dish.
I happened to make this by unplanned. Initially i had planned to make paneer do payaza to click some good pics of it as my pics for the original post were a bit shaky. And our visit to costco altered the destiny do to speak. My H decided to get extra milk and i had to come up with ways to store and use it all.
I decided to make a lot of yogurt that meant I had to use up the box full of yogurt I already had. But I still wanted to use up the paneer so there I was making Paneer dahiwala, The twist came in as a good change to the usual paneer dishes. Made some scallion parathas to go with it.
Getting back to the recipe…..
Dahiwale Paneer |Paneer in Spicy Yogurt gravy
Paneer – 2 cups
Yogurt – 4 -5 cups
Onion – 1 med chopped
Besan or Bengal Gram – roasted flour – 1 -2 tsp
Green chilies – 2 slit
Ginger – small piece grated.
Salt to taste
For dry masala and panch pooran:
Jeera – 1 tsp
Fennel – 1 tsp
mustard seeds – 1 tsp
kalunji – 1/2 tsp
fenugreek seeds – 1/2 tsp
If you already have the pach pooran mix you can you that.
Garam masala – 1 tsp
Turmeric – 1/4 th tsp
Amchoor powder -1/2 tsp
Red chilli powder – 1/2 tsp (optional)
Coriander for garnish
- In a bowl add the yogurd or curd and add the roasted Bengal Gram flour and mix it into a smooth mix,
- Let the mix rest
- In a heavy bottom pan (to allow slow cooking) add the oil and all the dry spices and cook it till it start to release aroma.
- Add in the green chillis and add the chopped onion and fry the mix in the oil till onion is cooked soft and almost turning brown.
- Now add in the dry masalas – Turmeric and amchoor powder and give it a quick stir.
- Now add in the yogurt mix and let the mix cook in a low flame.
- Do not cook in high flame as the yogurt will curdle.
- Once the raw smell of besan/Bengal Gram powder is gone add some water to adjust the consistency.
- Now add the salt and the paneer cubs and lit the mixture cook together.
- Towards the end add the garam masala.
- Then crush some kasoori methi and add it to the mix and let the all simmer for 1 -2 mins.
- Turn off the stove and garnish with coriander leaves and kasoori methi.
- I added the pottukadali maavu or roasted Bengal Gram powder as I did not have the regular besan.
- Do not cook the yogurt mix in high flame as it might curdle and taste and texture will be lost.
- You can simply adjust spiciness by adjusting the green chilies
- Replace regular yogurt with Greek yogurt to make it Keto friendly