Story ProgressBack to home

Dahi Paneer Recipe

Dahi Paneer
How to make Dahi Paneer

The key ingredient to make the gravy for this creamy paneer curry is yoghurt. The paneer is first tossed in spices and pan-fried, then cooked in a flavourful, spicy yoghurt gravy.

  • Total Cook Time 25 mins
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Dahi Paneer

  • 500 gms Paneer
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red chilli powder
  • to taste Salt
  • 2 tbsp Oil
  • 500 gram Yoghurt
  • 1 tsp Coriander Powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Garam Masala
  • 2 tbsp Cashew nut paste
  • 1 tbsp Oil
  • 2-3 Whole red chillies
  • 2 Green Cardamom
  • 2-3 Cloves
  • 1 tsp Cumin Seeds
  • 1 tsp Chopped ginger
  • 2-3 Green Chillies
  • 1 tbsp Kasuri methi
  • to taste Salt

How to Make Dahi Paneer

HideShow Media
Toss the paneer pieces with turmeric powder, Kashmiri red chili powder, and salt.
Heat oil in a flat skillet over medium-high heat.
Arrange the paneer pieces on the skillet and fry from two sides until lightly browned. Remove on a plate.
Whisk yogurt with coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and cashew nut paste. Set aside.
You can add a tablespoon of chickpea flour (besan) or all-purpose flour (maida) to the yogurt to make a thicker and creamier curry.
Heat oil in a pan over medium heat. Add the remaining oil from frying the paneer to the same pan.
Once the oil is hot, add dry red chilies, green cardamoms, cloves, and cumin seeds and let them crackle for 4-5 seconds.
Add ginger and green chilies and fry for 20-30 seconds.
Now add the yogurt whisked with the spices to the pan.
Cook for 12-15 minutes and keep stirring continuously to avoid the yogurt from curdling.
Add the fried paneer cubes to the pan and cook for 4-5 minutes. You can add some water if the curry is thick for your liking.
Add salt and Kasuri methi and cook for another minute. Serve hot.
Dark / Light mode