By: Payal
Image Credit: Unsplash
If you love paneer but want a curry that feels light yet rich, dahi paneer is your pick. Tangy curd, soft paneer, and warm spices make this a quick dinner win.
Image Credit: Unsplash
Most paneer curries rely on tomatoes. This one skips them. Instead, curd and cashew paste give you that creamy tang with a nutty finish.
Image Credit: unsplash
250 g paneer
1 cup (200 g) curd, whisked
1 tsp roasted gram flour
8–10 cashews, blended to a paste
2 medium onions, finely chopped
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp chilli garlic paste
½ tsp ginger garlic paste
1 tbsp roasted kasuri methi
1 tbsp coriander powder
1 tsp garam masala
Salt to taste
2 tbsp oil
Image Credit: Pexels
1 bay leaf
2 green cardamoms
5–6 black peppercorns
2 whole green chillies
½ tsp cumin seeds
Image Credit: Pexels
Cut paneer into neat cubes. Coat them in gram flour, oil, kasuri methi, and chilli garlic paste. This step makes the paneer flavourful before it even hits the pan.
Image Credit: Getty
Heat oil and shallow fry those marinated cubes. Do not overdo it - you just want them golden on the outside and soft inside. Set aside for later.
Image Credit: Getty
In the same pan, toss in bay leaf, cardamom, cumin seeds, black pepper, and green chillies. Add onions, sauté till soft, then stir in ginger garlic paste.
Image Credit: Pexels
Add red chilli powder, turmeric, salt, and coriander powder. Cook for a bit. Stir in cashew paste and whisked curd. Cover and let it simmer gently.
Image Credit: Unsplash
Drop the fried cubes into the curry. Add water if it feels too thick. Toss in kasuri methi, fresh coriander, and a final sprinkle of garam masala. Serve hot.
Image Credit: Pexels
For More Paneer Recipes Click
Image Credit:Getty