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Dahi Paneer

Serves 4
40 mins
370 Kcal
Dahi Paneer is a delicious North Indian recipe which consists of soft paneer cubes cooked in a creamy, tangy yoghurt gravy. It is an ideal comfort food served with roti, naan, or rice. Heat oil or ghee in a pan and add cumin seeds to splutter. Then add finely chopped onions and saut until golden brown. Next, add ginger-garlic paste and chopped green chillies. Cook them so the raw aroma fades. Add pureed tomatoes and cook until the oil leaves the masala. Add turmeric powder, red chilli powder, coriander powder, and garam masala. Let the spices cook for a few minutes to get the flavours of the herbs. In another bowl, whisk fresh yoghurt. Let the yoghurt solution dribble slowly into the masala with constant stirring to avoid curdling. Let the gravy simmer for a few minutes or till it turns creamy. Add the paneer cubes to the gravy and cook for 2-3 minutes, ensuring the paneer absorbs all the flavours. Use fresh coriander leaves for garnishing, giving colour and flavour. This dahi paneer recipe combines the pleasant sweetness of paneer with the tang of yoghurt, so it is a creamily rich, mildly spiced curry to delight any palate. For a delightful meal, serve hot with steamed rice, naan, or roti.

Ingredients required for Dahi Paneer

  1. 12 cubes paneer
  2. 3/4 tsp turmeric
  3. 1 1/4 tsp chili powder
  4. 4 tbsp cooking oil
  5. 1 1/2 onion
  6. 1/2 capsicum
  7. 2 bay leaves
  8. 5 cloves
  9. 3 cardamom
  10. 1 tsp kasuri methi
  11. 1 tsp cumin seeds
  12. 1 tsp ginger garlic paste
  13. 1/2 tsp cumin powder
  14. 1 tsp coriander powder
  15. 2 tbsp gram flour
  16. 2 cups curd
  17. 3/4 tsp salt
  18. 2 tbsp coriander leaves
  19. 1/4 tsp garam masala

Cooking steps for Dahi Paneer

  1. 1
    Alright, let's talk dahi paneer—the creamy, tangy, and oh-so-flavorful North Indian dish that's a vibe for any meal.
  2. 2
    Start the recipe of dahi paneer by marinating the paneer.
  3. 3
    Grab 12 paneer cubes and toss them in ¼ Tsp turmeric, ¼ Tsp chili powder, and 2 Tsp oil. Mix it up till each piece is fully coated in that spicy goodness.
  4. 4
    Let it sit for 10-15 minutes—just enough time to soak up all that flavor. While the paneer chills, chop up half an onion into petals and cube half a capsicum.
  5. 5
    Next, heat 2 Tsp oil in a pan on medium.
  6. 6
    Fry up the marinated paneer till it's golden and slightly crispy on all sides—literal perfection. Throw in the onion petals and capsicum cubes for a quick saut until they soften just a bit. You want them to have a little crunch still, so don't overdo it. Once done, set this pan of deliciousness aside.
  7. 7
    Now, it's curry time. In the same pan (because less mess = happy cooking), add 2 Tbsp oil and heat it up.
  8. 8
    Toss in 2 bay leaves, 5 cloves, and 3 cardamom pods. Let them sizzle for a minute—your kitchen is about to smell amazing.
  9. 9
    Add 1 Tsp kasuri methi (dried fenugreek leaves) and 1 Tsp cumin seeds, stirring them around to release those bold, earthy aromas.
  10. 10
    Chop an onion finely and saut it till golden brown. When it's all soft and fragrant, add 1 Tsp ginger-garlic paste and cook it for 2-3 minutes to nix any raw flavour.
  11. 11
    Spice things up with 1/2 Tsp turmeric, 1 Tsp chili powder, 1/2 Tsp cumin powder, and 1 Tsp coriander powder.
  12. 12
    Mix it all in and let those spices work their magic for a minute.
  13. 13
    Add 2 Tbsp gram flour (besan) and saut for another minute to give the curry its signature creaminess.
  14. 14
    Slowly pour in 2 cups of whisked yogurt and 1 cup of water. Stir like your life depends on it to avoid any lumps.
  15. 15
    Let it simmer for a few minutes until it thickens into a silky, spiced sauce. Add ¾ Tsp salt (or more if your taste buds demand it) and stir well.
  16. 16
    Time to bring it all together.
  17. 17
    Add the roasted paneer, onion petals, and capsicum to the curry.
  18. 18
    Gently fold everything so the paneer and veggies are coated in that creamy, tangy goodness.
  19. 19
    Let it simmer for 5-7 minutes so all the flavors can party together.
  20. 20
    For the grand finale, sprinkle ¼ Tsp garam masala on top and garnish with a generous handful of chopped coriander leaves. The fresh herbs and warm spices are the cherry on top of this dahi paneer recipe.

Shop Ingredients

Curd (2 cups)
28
1
32
1
76
1
117
1
50
1
62
1
45
1
33
1
50
1
70
1
Onion (1 1/2)
32
1
39
1
Chili Powder (1 1/4 Tsp)
540
1
70
1
Cubes Paneer (12)
100
1
210
1
95
1
92
1
90
1
140
1
255
1
99
1
95
1
100
1
Coriander Powder (1 Tsp)
37
1
70
1
32
1
45
1
Ginger Garlic Paste (1 Tsp)
45
1
46
1
38
1
59
1
50
1
42
1
99
1
70
1
Cumin Seeds (1 Tsp)
720
1
310
1
383
1
95
1
121
1
90
1
100
1
140
1
340
1
Bay Leaves (2)
19
1
44
1
Kasuri Methi (1 Tsp)
30
1
27
1
46
1
25
1
50
1
30
1
Cardamom (3)
276
1
55
1
235
1
135
1
138
1
294
1
197
1
150
1
262
1
296
1
Cooking Oil (4 Tbsp)
171
1
148
1
150
1
160
1
151
1
152
1
765
1
151
1
188
1
332
1
Cloves (5)
58
1
46
1
124
1
100
1
91
1
94
1
202
1
164
1
Coriander Leaves (2 Tbsp)
12
1
12
1
Salt (3/4 Tsp)
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Gram Flour (2 Tbsp)
64
1
49
1
128
1
98
1
65
1
98
1
80
1
73
1
130
1
90
1
Cumin Powder (1/2 Tsp)
68
1
92
1
91
1
167
1
94
1
79
1
48
1
82
1
175
1
168
1
Capsicum (1/2)
17
1
28
1
22
1
27
1
117
1
Garam Masala (1/4 Tsp)
100
1
97
1
75
1
54
1
52
1
80
1
109
1
100
1
80
1
70
1

FAQs

What makes Dahi Paneer different from other paneer dishes?

yoghurt-based gravy is one characteristic that makes Dahi Paneer stand out from the rest. Dahi Paneer was a refreshing take compared to Paneer Butter Masala, which has tomato gravy. It had a light texture and odd taste with spices such as cumin, coriander powder, and garam masala, adding warmth to depth but not overwhelming the natural flavours of yoghurt and paneer.

Can Dahi Paneer be made without onion and garlic?

Yes, Dahi Paneer can be easily prepared without onion and garlic and is entirely in favour of people who are Satvik dieters or under religious restrictions. In their place, some extra spices like asafoetida (hing), cumin seeds, and ginger can be added to enhance the flavours. The yoghurt is sour, while the paneer has a creaminess. Thus, the dish turns out great with or without onion and garlic.

How to serve Dahi Paneer, and what accompaniments are a good combination?

Dahi Paneer is best enjoyed with Indian breads such as naan, roti, or paratha. It can even be served with simple basmati rice or jeera (cumin) rice for a complete meal. For that whole dining experience, it can be accompanied by a side salad, cooling cucumber raita, or papad for texture and flavour contrast. This versatility makes Dahi Paneer a crowd-pleaser for any occasion.
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