Dahi Paneer is delicious and spicy paneer (Indian cottage cheese) curry made using yogurt as the base. It is easy, quick, and comes together in just 30 minutes. Here is how to make it.
Here are some more paneer recipes that you may like – Kadai Paneer, Paneer Lababdar, Palak Paneer Bhurji, Paneer Butter Masala, Paneer Ghee Roast, Matar Paneer, Paneer Tikka Masala, and Methi Malai Paneer.
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About This Recipe
Dahi Paneer (Dahi Wala Paneer, Dahi Ka Paneer) is basically paneer cooked in a yogurt curry. This is a no onion and no garlic recipe and can be made during Navratri or other festive occasions when eating onions and garlic are prohibited.
This North Indian style dahi wali paneer ki sabji is very easy and quick to make and comes together in under 30 minutes using simple ingredients. It is a must-try dish if you want to eat something simple, unique yet delicious.
This curry tastes tangy and savory. It has a thin runny consistency but you like it thicker, you can definitely add some chickpea flour to it.
Ingredients
To Fry The Paneer
Paneer – Use fresh, packaged, or frozen paneer to make this curry. Wash the paneer before using it and soak it in warm water if it is hard and chewy.
You can replace paneer with boiled potatoes for a variation.
Spices – You will need turmeric powder, salt to taste, and Kashmiri red chili powder.
Oil – Use any vegetable oil for frying the paneer cubes.
To Make The Curry
Oil – Use any vegetable oil to make the curry.
Whole Spices – A few green cardamoms, cloves, and cumin seeds give a lovely flavor.
Yogurt – Yogurt (dahi) makes the base of this dahi paneer curry. Use plain yogurt (either homemade or store-bought) that is fresh.
Spices – You will need coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder. Slightly crush the whole spices before adding to the oil, for a better flavor.
Cashew Nut Paste – It makes the curry rich and creamy and also makes it slightly thicker. You can replace it with almond, poppy seed, or melon seed paste.
Others – You will also need fresh ginger, green chilies, and dry red chilies. Adjust the green chilies as per your taste.
How To Make Dahi Paneer
Fry The Paneer
Cut 1 lb (500 g) paneer into 1-inch pieces and wash them with water. Drain well and pat dry using a paper towel.
Toss the paneer pieces with ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and salt to taste. Be very gentle otherwise, the paneer may break.
Heat 2 tablespoon 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.
Tip – If you like soft paneer, then dunk the fried paneer pieces in warm water. You can later use the water in the curry.
Make The Curry
Whisk 1 lb (500 g) plain yogurt with 1 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, ½ teaspoon garam masala powder, and 2 tablespoon cashew nut paste. Set aside.
Tip – 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 1 tablespoon 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 2-3 whole dry red chilies, 2 whole green cardamoms, 2-3 cloves, and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 teaspoon chopped ginger and 2-3 green chilies (slit into half) 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 to taste and 1 tablespoon Kasuri methi and cook for another minute. Dahi paneer is ready. Serve it hot.
Frequently Asked Questions
Making yogurt-based curries is slightly tricky as sometimes the yogurt curdle if not handled properly. To ensure it doesn’t curdle, keep these points in consideration.
1. Yogurt must be at room temperature and whisk it well until smooth.
2. Make sure the heat is medium or low when you add yogurt to the pan.
3. Keep stirring the yogurt continuously until the curry comes to a boil.
4. Add a tablespoon of chickpea flour (besan) or all-purpose flour (maida) to the yogurt. It will prevent it from splitting and will also make the curry thicker and creamier.
Soak 2 tablespoon cashew nuts in ½ cup hot water for 30-45 minutes. Discard the water and add the cashews to a blender. Add 2-3 tablespoon of water and blend to make a smooth paste.
Serving Suggestions
Dahi Paneer can be served with any Indian bread such as phulka, tawa paratha, lachha paratha, naan, poori, etc.
It also tastes great with simple steamed rice, jeera rice, or any lightly spiced pulao.
Storage Suggestions
Dahi Paneer will last for a day or two in the refrigerator when stored in an air-tight container. It is also not freezer-friendly, as the yogurt will curdle while thawing.
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Recipe Card
Dahi Paneer Recipe
Ingredients
To Fry The Paneer
- 1 pound paneer (500 g)
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- salt to taste
- 2 tablespoons vegetable oil
To Make The Curry
- 1 pound plain yogurt (500 g)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 2 tablespoons cashew nut paste
- 1 tablespoon vegetable oil
- 2-3 whole dry red chilies
- 2 whole green cardamoms
- 2-3 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon chopped ginger
- 2-3 green chilies (slit into half)
- 1 tablespoon Kasuri methi
- salt to taste
Instructions
Fry The Paneer
- Cut paneer into 1-inch pieces and wash them with water. Drain well and pat dry using a paper towel.
- 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.
- If you like soft paneer, then dunk the fried paneer pieces in warm water. You can later use the water in the curry.
Make The Curry
- 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.
Did you make this recipe? Let me know!