Indian Cottage Cheese or Paneer is one of the most versatile protein for vegetarian people and the rich creaminess of paneer makes the dish extra flavour. Dahiwale Paneer is one such quick dish that can be made under 15 minutes and your family is going to love it. But incase you are looking for healthier options, paneer can be replaced with tofu (the Tofu needs to be soaked in warm water with a pinch of salt for atleast 15 minutes before using it in the curry).
Dahiwale Paneer
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
Main Curry
- 3/4 cup Plain Yoghurt dissolved with 1 tsp gram flour (besan)
- 1 cup Paneer (Indian cottage cheese) cubes
- 1 tsp Fennel Seeds (saunf)
- 1/4 tsp Black Mustard Seeds
- 5 to 6 Fenugreek Seeds (Methi)
- 1 tsp Onions seeds / Nigella Seeds (kalonji)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Asafoetida / Hing
- 1 tbsp Oil
- 1/2 cup Red Onion (Thinly sliced
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- Salt to Taste
For Garnishing
Ingredients
Main Curry
For Garnishing
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Instructions
- Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
- Heat the oil in a broad non-stick pan and add the seeds mixture.
- When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
- Add the paneer, turmeric powder, chilli powder, black salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the curds-gram flour mixture and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Serve hot garnished with coriander and kasuri methi leaves.
Recipe Notes
Accompaniments:
- Paratha
- Rice
- Jeera Rice (Cumin Flavored Rice)
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1 Comment
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