Dahi Paneer Masala is delicious spicy paneer (Indian cottage cheese) curry made using yogurt as the base. It is easy, quick, and comes together in just 30 minutes (gluten-free, vegetarian).
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About Dahi Paneer Masala
Dahi Paneer Masala (Dahi Wala Paneer, Dahi Ka Paneer) is basically paneer cooked in a tangy and savory yogurt-based 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 is prohibited in some Hindu households.
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 dahi paneer recipe is vegetarian and gluten-free. You can easily double or triple 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
- Methi Malai Paneer
- Paneer Masala
- Paneer Korma
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 coriander powder, turmeric powder, salt, Kashmiri red chilli powder, garam masala powder, and cumin powder.
Oil – Use vegetable oil or mustard oil to fry the paneer.
Others – You will also need Kasuri methi, ginger paste, and salt.
To Make The Curry
Oil – I like to make this curry in mustard oil but feel free to use any cooking oil to make the curry.
Whole Spices – A few green cardamoms (hari elaichi), cloves (laung), and cumin seeds give a lovely flavor.
Slightly crush the whole spices before adding them to the oil, for a better flavor.
Yogurt – Yogurt (dahi, curd) makes the base of this dahi paneer curry. Use plain yogurt (either homemade or store-bought) that is fresh.
Chickpea Flour (Besan, Gram Flour) – It makes the curry cream and also prevents the yogurt from curdling while cooking. Lightly roast the flour in a pan before using it in the recipe.
Spice Powders – You will need coriander powder, turmeric powder, and Kashmiri red chili powder.
Cashew Nut & Melon Seeds makes the curry rich and creamy and also make it slightly thicker. You can replace cashew nuts or melon seeds with almonds, or poppy seeds.
Others – You will also need fresh ginger, Kasuri methi, cilantro (fresh coriander leaves), and green chilies to make dahi paneer recipe.
Adjust the green chillies as per your taste.
How To Make Dahi Paneer Curry
Fry The Paneer
Cut 1 lb (500 g) paneer into 1-inch pieces and rinse them with water. Drain well and pat dry using a paper towel.
Stir together
- 1 tablespoon mustard oil
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon Kasuri methi
- 2 teaspoon ginger paste
- ½ teaspoon salt
in a large mixing bowl.
Add the paneer pieces to the bowl and coat them well with the spices. Be very gentle otherwise, the paneer may break.
Heat 2 tablespoon of mustard oil in a flat skillet over medium-high heat.
Arrange the paneer pieces on the skillet in a single layer and shallow fry from both 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 Cashew & Melon Paste
Boil 2 cups of water in a pan over medium-high heat.
Once the water comes to a rolling boil, add ¼ cup melon seeds and ¼ cup cashew nuts to the pan and cook for 5 minutes.
Remove the pan from the heat and drain the water.
Add the cooked cashew nuts and melon seeds to a food processor with ¼ cup of cold water and blend to make a smooth paste.
Make The Curry
Whisk
- 1 lb (500 g) plain yogurt
- 2 tablespoon roasted chickpea flour
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon salt
- Cashew nut and melon paste
in a bowl. Set aside.
Heat 1 tablespoon mustard 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 1 teaspoon cumin seeds, 2-3 whole green cardamoms, and 2-3 cloves, and let them crackle for 4-5 seconds.
Add 2 teaspoon chopped green chilies and a 1-inch piece of ginger (julienned) and fry for 20-30 seconds.
Reduce the heat to low.
Now add the yogurt whisked with the spices to the pan. The yogurt will splatter a lot, so be very careful.
Cover the pan and cook for 2-3 minutes, stirring a few times.
Add 1 cup of boiling hot water and cook uncovered for 10-12 minutes, stirring frequently.
Add the fried paneer cubes to the pan and cook for 4-5 minutes. You can add some more water if the curry is thick for your liking.
Add 1 tablespoon Kasuri methi and 2 tablespoon chopped cilantro and cook for another minute.
Check for salt and add more if required. Dahi paneer is ready. Serve it hot.
Frequently Asked Questions
There are a few ways to roast besan, but the most common method is to dry roast it in a pan on the stovetop. To do this, simply heat a pan over medium-low heat and add the besan. Stir frequently and cook until the besan turns a golden brown color. This usually takes about 8-10 minutes. Once the besan is roasted, cool it completely, store it in an airtight jar, and use it in any recipe that calls for roasted besan.
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 Masala 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 Masala Recipe (Paneer In Yogurt Curry)
Ingredients
To Fry The Paneer
- 1 pound paneer (500 g)
- 3 tablespoon mustard oil (or any other cooking oil, divided)
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon Kasuri methi
- 2 teaspoons ginger paste
- ½ teaspoon salt
To Make The Curry
- ¼ cup cashew nuts
- ¼ cup melon seeds
- 1 pound plain yogurt (dahi, curd) (500 g, at room temperature)
- 2 tablespoons roasted chickpea flour (bhuna besan, roasted gram flour)
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon salt (or to taste)
- 1 tablespoon mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- 2-3 whole green cardamoms (hari elaichi)
- 2-3 cloves (laung)
- 2 teaspoons chopped green chilies
- 1 inch piece of ginger (julienned)
- 1 tablespoon Kasuri methi
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Fry The Paneer
- Cut paneer into 1-inch pieces and rinse them with water. Drain well and pat dry using a paper towel.
- Stir together 1 tablespoon mustard oil, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, cumin powder, Kasuri methi, ginger paste, and salt in a large mixing bowl.
- Add the paneer pieces to the bowl and coat them well with the spices. Be very gentle otherwise, the paneer may break.
- Heat 2 tablespoon mustard oil in a flat skillet over medium-high heat.
- Arrange the paneer pieces on the skillet in a single layer and fry from both 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 Cashew & Melon Paste
- Boil 2 cups of water in a pan over medium-high heat.
- Once the water comes to a rolling boil, add melon seeds and cashew nuts to the pan and cook for 5 minutes.
- Remove the pan from the heat and drain the water.
- Add the cooked cashew nuts and melon seeds to a food processor with ¼ cup of cold water and blend to make a smooth paste.
Make The Curry
- Whisk yogurt with chickpea flour, Kashmiri red chili powder, coriander powder, turmeric powder, salt, and, cashew nut and melon paste. Set aside.
- Heat mustard 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 cumin seeds, cardamoms, and cloves, and let them crackle for 4-5 seconds.
- Add green chilies and ginger and fry for 20-30 seconds.
- Reduce the heat to low.
- Now add the yogurt whisked with the spices to the pan. The yogurt will splatter a lot, so be very careful.
- Cover the pan and cook for 2-3 minutes, stirring a few times.
- Add 1 cup of boiling hot water and cook uncovered for 10-12 minutes, stirring frequently.
- Add the fried paneer cubes to the pan and cook for 4-5 minutes. You can add some more water if the curry is thick for your liking.
- Add Kasuri methi and cilantro and cook for another minute.
- Check for salt and add more if required. Dahi paneer is ready. Serve it hot.
Did you make this recipe? Let me know!