Dahi Paneer Recipe | Dahi Paneer Sabji

dahi paneer recipe

Dahi Paneer Recipe: A quick and easy creamy north Indian curry recipe made with yogurt and diced paneer cubes It is essentially an extension of the popular kadhi recipe, with paneer cubes replacing vegetable or onion pakoras as toppings. It has all the goodness of creamy curd but is loaded with assorted spices, making it an ideal curry for both roti and rice meals.

Dahi Paneer (also known as Dahi Wala Paneer or Dahi Ka Paneer) is paneer cooked in a yogurt curry. This is an onion and garlic-free recipe that can be made during Navratri or other festive occasions when eating onions and garlic is forbidden.

This North Indian style dahi wali paneer ki sabji comes together in under 30 minutes using simple ingredients and is very easy to make. If you want to eat something simple, unique, and delicious, this is a must-try dish.

This curry has a tangy and savory flavor. It has a thin, runny consistency, but if you prefer it thicker, add some chickpea flour.

Dahi or yogurt-based recipes are not new to Indian cuisine and have been incorporated into a wide range of dishes. It has traditionally been used in desserts and sweets, but it can also be used in curries and sabji recipes with a hint of spice and sourness. Dahi paneer recipe, also known as paneer curd curry, is a popular and easy way to make yogurt curry that is known for its creaminess and sour taste.

I’ve always been a big fan of yogurt and the recipes that go with it. I loved it as a dessert, dip, chatni, or even curry and sabji. However, there is something unique about the dahi paneer recipe. You may have tasted or tried dahi aloo or dahi bhindi before, but the addition of paneer elevates it to a higher level of quality. Adding the paneer cubes basically makes it more creamy and rich. In other words, you can use the same base to make different types of curries by adding different types of vegetables. You can try all of the other variations of this recipe, but trust me when I say you will never overlook the paneer-based one. You can go even further by combining paneer with a variety of vegetables. This would certainly make it more exciting, but I would recommend trying the classic version first and serving it to your friends and family before experimenting.

In addition, some additional tips, suggestions, and variations to the dahi paneer recipe. First and foremost, because yogurt or curd is the star of this recipe, it must be handled with care. Basically, it needs to be thoroughly whisked before being mixed or used in this curry. It would aid in making it more creamy and preventing it from curdling while heating. Second, the paneer must be moist, soft, and fresh so that it can easily absorb the flavor. For the best results, use homemade paneer. Finally, the besan is added to achieve the thick consistency as well as the creaminess. However, you can leave it out and just use the yogurt base for a slightly thinner gravy base.

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dahi paneer recipe

dahi Paneer Recipe

Manita
Dahi Paneer is a spicy paneer (Indian cottage cheese) curry made with yoghurt as the base. It is simple, quick, and takes only 30 minutes to prepare. Here's how to do it.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course curry
Cuisine north indian
Servings 4 servings
Calories 243 kcal

Ingredients
  

Marinating and roasting paneer:

  • 12 cubes  paneer / cottage cheese
  • 1/4 tsp  turmeric
  • 1/4 tsp chilli powder
  • 2 tsp  oil   (for roasting)
  • 1/2  onion   (petals)
  • 1/2  capsicum (cubed)  (cubed)

Curry made with curd:

  • 2 tbsp  oil
  • 2 bay leaf
  • 5  cloves
  • 3  pods cardamom
  • 1 tsp kasuri methi
  • 1 tsp  cumin
  • 1  onion  (finely chopped)
  • 1 tsp  ginger garlic paste
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 1/2 tsp  cumin powder
  • 1 tsp  coriander powder
  • 2 tbsp  besan / gram flour
  • 2 cup  curd    (whisked)
  • 1 cup  water
  • 3/4 tsp  salt
  • 2 tbsp  coriander   (finely chopped)
  • 1/4 tsp garam masala

Instructions
 

  • To begin, place 12 cubes of paneer in a bowl. If you don't use fresh and soft paneer, the curry won't taste good.
  • 1/4 teaspoon turmeric and 1/4 teaspoon chilli powder Mix gently to ensure that all of the spices are evenly coated.
  • Allow to marinate for 30 minutes, covered.
  • 2 tbsp oil, heated in a large kadai 2 bay leaves, 5 cloves, 3 cardamom pods, 1 tsp kasuri methi, and 1 tsp cumin
  • Sauté on low heat until the spices become aromatic.
  • Now, add 1 onion and 1 teaspoon ginger garlic paste and sauté until the onions are golden brown.
  • Adding 1/2 tsp turmeric, 1 tsp chilli powder, 1/2 tsp cumin powder, 1 tsp coriander powder, and 2 tbsp besan while keeping the flame on low.
  • Roast on low heat until the spices become aromatic and the besan is thoroughly cooked. Make sure to roast the besan thoroughly, or else the curry will have a raw besan flavour.
  • Now, add 2 cups of curd and stir constantly. Before adding the curd, whisk it thoroughly. Otherwise, the curd may split.
  • Continue to stir continuously until the oil separates from the mixture.
  • 1 cup water and 3/4 teaspoon salt are now added. Mix thoroughly, adjusting the consistency as needed.
  • Heat 2 tsp oil in a pan after marinating the paneer for 30 minutes.
  • 1/2 onion and 1/2 capsicum, roasted until crunchy
  • Cook for another minute after adding the marinated paneer.
  • Incorporate the roasted paneer into the curry and stir well.
  • Cover and cook for 5 minutes, or until the flavours are well absorbed.
  • Add 2 tbsp coriander and 1/4 tsp garam masala as well. Combine thoroughly.
  • Finally, serve dahi paneer ki sabji alongside roti or phulka.
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Notes:

  • First and foremost, use fresh curd; otherwise, the curry will be too sour.
  • Adding besan will also give the curry a nice thickness. However, make sure to roast it thoroughly.
  • Furthermore, the curry’s consistency will thicken as it cools. As a result, make any necessary adjustments just before serving.
  • Finally, dahi paneer ki sabji is delicious when served hot and spicy.

FAQ’s

Is Dahi used to make paneer?

Paneer is a type of fresh cheese made by curdling heated milk with acids such as lemon juice, vinegar, citric acid, or curd. I mostly make paneer with curd. If curd is not available, I will substitute lemon juice. Soon, I’ll post the recipe for paneer made with lemon juice.

What’s the distinction between curd and paneer?

Common food myths debunked and doubts dispelled.

Curd and yogurt are synonymous in India and are thus used interchangeably in recipes. Curd, on the other hand, may refer to paneer if you’re referring to a Western recipe book. Curd is the name given to homemade crumbled paneer in the United States.

Is Dahi Paneer nutritious?

Curd has a plethora of health benefits in addition to being an excellent meal accompaniment. It’s high in calcium, vitamin B-2, vitamin B-12, magnesium, and potassium, and it’s also simple to digest. However, many people are unaware that curd should not be served with certain foods.

Curd or paneer has more protein.
One cup of milk or curd contains 6 – 8 grams of protein each… 75 grams or an average fist-sized portion of paneer contains 13 – 14 grams of protein.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.