Dahi wala paneer aka dahi paneer masala is a rich, creamy, flavoured and slightly tangy Indian paneer curry recipes. It is a Punjabi delicacy where paneer cubes are simmered in an onion-yogurt based gravy with melon seeds-cashew paste, a few specific spices and herbs. Dahi paneer can be best accompanied by any flatbread like naan, paratha, roti etc. and even with rice items like steamed rice, jeera rice or peas pulao.
Table of Contents
About the recipe
Health Benefits of Paneer
Tips and Suggestions
Frequently Asked Questions
How to make Dahi Paneer (step wise photos)
Recipe Card
What is Dahi Paneer?
Dahi paneer is a Hindi name and the name itself expresses the complete recipe. Here, the word DAHI refers to yogurt and PANEER refers to Indian cottage cheese. The combination of these two elements makes a spectacular Indian paneer curry recipe.
Paneer is considered a staple food among vegetarians. In fact, in restaurants, around 70% of vegetarian dishes are prepared with this amazing ingredient paneer. Most of the North Indian restaurants’ menu card is occupied by paneer recipes like sahi paneer, kadai paneer, paneer makhani, paneer butter masala and many more. But surprisingly, you will get the dahi paneer recipe ina few selected restaurants.
When I was in Pune, I went to a Punjabi restaurant for dinner with my husband and one dish dragged my attention from the menu card named dahi wala paneer. Then we ordered the dish with a pair of butter naan and we won’t regret for that. The paneer was so soft and the gravy was smooth, creamy, flavoured and slobbering.
After that, I tried to prepare dahi paneer recipe at home but initially was not satisfied with the result. Then after a few attempts and experiments, I got the perfect result for the dish. Thereafter, I never turned back and prepared dahi paneer masala at home myriad times and it never disappointed me.
Now dahi wala paneer has become one of our family favourites and is regularly prepared at home during weekends. In fact, my husband can’t stop himself to devour the salivating dish till his stomach is tightly packed.
Dahi Paneer – Reason behind its popularity
- It is a vegetarian dish which is perfect to trigger the taste buds of both vegetarian and non-vegetarian people.
- It is known for its inimitable taste and unique flavour. The mild gravy with a mildly tangy taste has won millions of hearts.
- It is one of the most versatile dishes which can be accompanied with any rice items or flatbreads.
- It is a very easy-to-make recipe which can be prepared using minimal ingredients.
- It gets prepared very quickly and is perfect for sudden guests.
Dahi wala paneer aka dahi paneer masala is a simple and easy paneer recipe. Though it looks exactly like the restaurant-bought ones, but the way of cooking it is quite easy. Honestly, it is a full-proof recipe, and nothing can go wrong with it. The best part of the recipe is that it gets prepared very quickly. All the ingredients required to prepare the dish are regularly used in Indian cuisine and are easily available in any Indian grocery.
Ingredients for Dahi Paneer
Paneer: The primary ingredient which provides taste, texture and flavour to the dish.
Yogurt: Another important ingredient of the recipe which provides a base to the gravy with its tangy taste and creamy texture.
Cashew-Melon seeds paste: I have used cashew and melon seeds paste in the recipe. It provides richness and texture to the dish and enhances the taste as well.
Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour to the curry.
Whole spices: I have used bay leaf, cloves, cardamoms, cinnamon sticks and cumin seeds for the tempering of the dish.
Herbs: Coriander leaves and dried fenugreek leaves aka kasuri methi is used at the final stage of cooking the curry. Both herbs are very important to flavour up the dish.
Ground spices: Other than whole spices, I have used ground spices turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder for the recipe. All the spices help to develop a nice flavour and taste for the dish.
Salt: The most important ingredient which adds saltiness to the dish.
Sugar: Normally a little bit of sugar is added to yogurt-based gravy to balance the tangy taste.
Oil: Oil is used for frying the paneer and to cook the gravy. I have used olive oil for the recipe, but you can use any edible oil instead of it.
Water: Water is added to the gravy and used to adjust the consistency of the gravy.
Dahi wala paneer with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the recipe step by step, then you will surely get the perfect restaurant-style dahi paneer. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient Paneer.
Health benefits of Indian cottage cheese aka Paneer
- Cottage cheese is very rich in Protein.
- It is high in calcium which helps to strengthen our teeth and bones.
- It helps to control sugar levels for diabetic patients.
- The nutrients present in it help to improve digestion.
- It contains a good amount of folate which is an important component for red cell production.
Tips to prepare perfect Dahi Paneer
- Marinate the paneer pieces and keep them aside for at least 15 minutes.
- Fry the paneer pieces slightly but evenly for a few seconds. Don’t overcook or else the paneer will be rubbery.
- Always use the yogurt at room temperature for the recipe. Add a little bit of gram flour to the yogurt and beat it thoroughly. This step resists the yogurt to curdle during the time of cooking.
- The addition of cashew-melon seeds paste gives richness to the gravy. Don’t skip it.
- Don’t skip the whole spices from the recipe. It induces a nice flavour to the gravy.
- I have added a little bit of sugar to balance the tangy taste of yogurt for the gravy.
- Don’t skip kasuri methi (dried fenugreek leaves) into the curry. It will give the exact restaurant-like flavour to the dish.
Frequently asked Questions
Can I prepare dahi paneer without onion and garlic?
Yes, of course. You can prepare dahi paneer without onion and garlic. But you need to increase the amount of cashew-melon seeds paste to be used for the recipe.
What type of paneer works best for the recipe?
Normally, everyone suggests using homemade paneer for the best result, but I have used market-bought paneer for the recipe. According to me, both work great for the recipe.
Why did my gravy get curdled after adding yogurt?
To prepare any yogurt-based gravy, it is very important to add yogurt in the correct way to stop curdling. Here I am sharing a few other tips and tricks for yogurt-based gravy.
- It is very important to whip the Yogurt very properly.
- Always make sure that the Yogurt is at room temperature while cooking and not chilled one.
Why sometimes paneer gets hard and rubbery?
- Add a little bit of gram flour or all-purpose flour into yogurt and mix it evenly before cooking.
- It is very important to whip the Yogurt thoroughly.
- Always make sure that the yogurt is at room temperature while cooking and not chilled.
- Always cook the Yogurt at the lowest flame and don’t overcook it.
How to eat dahi paneer?
Dahi paneer is one of the most versatile recipes which can get fitted very easily with any Indian flat bread like roti, paratha, naan, kulcha, poori etc. and with rice items too like plain rice, jeera rice, pulao etc. In fact, you can use the recipe to prepare wraps.
How to make Dahi Paneer?
To prepare dahi wala paneer first, soak 1 tablespoon char magaz and 10-12 cashew nuts in water for 15-20 minutes. Strain the water and transfer the content into a jar of a grinder. Add ¼ cup water into it and close the lid. Pulse it to a smooth paste and keep it aside.
Then soak the paneer in warm water for 10 minutes and cut them into medium size cubes. Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon kasuri methi, 1 teaspoon oil on the paneer and coat it evenly. Keep the paneer aside for 15 minutes.
On the other hand, take 1 cup yogurt into a bowl and add 1 tablespoon of gram flour to it. Whisk the yogurt thoroughly with a fork. Make sure no lumps are there. Keep it aside. Make sure the yogurt is at room temperature.
Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan. Add the marinated paneer chunks into the pan and fry them evenly over low flame for 30-40 seconds. Strain the paneer cubes and transfer them to a plate.
In the same pan, add 5 cloves, 2 inches cinnamon stick, 3 cardamoms, 1 bay leaf and ¼ teaspoon cumin seeds into the pan for tempering and allow them to crackle.
Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
Add the cashew-melon paste into the pan and mix it well. Cook it over low flame for 2-3 minutes until the masala releases oil.
Then add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder and give a nice mix. Cook it on low flame for another 1-2 minutes until the masala releases oil. Now add the yogurt mixture into the pan and mix it well. Cook it over low flame for another couple of minutes.
Add 1 cup water into the pan for gravy and give a nice stir. Turn the flame high and allow the gravy to boil.
Then turn the flame low and add 1 teaspoon sugar, ½ teaspoon garam masala and 1 teaspoon kasuri methi, one by one into the pan and mix it well.
Add the paneer pieces into the pan and cook it over low flame for 2-3 minutes. Add 3 tablespoons chopped coriander leaves into the pan and mix it well. Switch off the flame and dahi wala paneer is ready to serve now.
Many Indian paneer curry recipes have already been shared in my previous post. You can check a few of them like
Paneer butter masala
Palak paneer
Karahi Paneer
Shahi Paneer Recipe Mughlai Style
Restaurant Style Matar Paneer
Paneer methi malai
..And Many more…
Ingredients:
1 cup = 250ml
To marinate the paneer
- 225 grams Paneer (Cottage cheese), medium cubes
- ¼ teaspoon Turmeric powder
- ½ Teaspoon red Chilli powder
- ½ teaspoon Kasuri methi aka dried Fenugreek leaves
- ½ teaspoon Salt
- 1 teaspoon Oil
For yogurt mixture
- 1 cup Yogurt, at room temperature
- 1 tablespoon roasted gram flour aka sattu
For the cashew paste
- 10-12 Cashew nuts
- 1 tablespoon Melon seeds aka char magaz
- ¼ cup Water
Other ingredients for dahi paneer
- 2 Onions, finely chopped
- 1 tablespoon Ginger-Garlic paste
- 3 tablespoons Coriander leaves, chopped
- 1 Bay leaf (Tejpatta)
- 5 Cloves (Laung)
- 2 inches Cinnamon stick (Dalchini), broken
- 3 Cardamoms (Hari elaichi)
- ¼ teaspoon Cumin seeds (Jeera)
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Kasuri methi aka dried fenugreek leaves
- 1 teaspoon Sugar (Optional)
- Salt to taste
- 1 cup Water for gravy
- 2 tablespoons Oil for cooking
Instructions:
- Soak 1 tablespoon char magaz and 10-12 cashew nuts in water for 15-20 minutes.
- Strain the water and transfer the content into a jar of a grinder. Add ¼ cup water into it and close the lid. Pulse it to a smooth paste and keep it aside.
- Soak the paneer in warm water for 10 minutes and then cut them into medium size cubes.
- Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon kasuri methi, 1 teaspoon oil on the paneer and coat it evenly. Keep the paneer aside for 15 minutes.
- On the other hand, take 1 cup yogurt into a bowl and add 1 tablespoon of gram flour to it. Whisk the yogurt thoroughly with a fork. Make sure no lumps are there. Keep it aside. Make sure the yogurt is at room temperature.
- Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil into the pan.
- Add the marinated paneer chunks into the pan and fry them evenly over low flame for 30-40 seconds. Strain the paneer cubes and transfer them to a plate.
- In the same pan, add 5 cloves, 2 inches cinnamon stick, 3 cardamoms, 1 bay leaf, ¼ teaspoon cumin seeds into the pan for tempering and allow them to crackle.
- Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
- Add the cashew-melon paste into the pan and mix it well. Cook it over low flame for 2-3 minutes until the masala releases oil.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder and give a nice mix. Cook it on low flame for another 1-2 minutes until the masala releases oil.
- Add the yogurt mixture into the pan and mix it well. Cook it over low flame for another couple of minutes.
- Add 1 cup water to the pan and give a nice stir. Turn the flame high and allow the gravy to boil.
- Turn the flame low and add 1 teaspoon sugar, ½ teaspoon garam masala and 1 teaspoon kasuri methi, one by one into the pan and mix it well.
- Add the paneer pieces into the pan and cook it over low flame for 2-3 minutes.
- Add 3 tablespoons chopped coriander leaves into the pan and mix it well.
- Switch off the flame and dahi wala paneer is ready to serve now.
Serving Instruction
Transfer the dahi wala paneer into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.
Ingredients
1 cup = 250ml
To marinate the paneer
- 225 grams Paneer (Cottage cheese), medium cubes
- ¼ teaspoon Turmeric powder
- ½ Teaspoon red Chilli powder
- ½ teaspoon Kasuri methi aka dried Fenugreek leaves
- ½ teaspoon Salt
- 1 teaspoon Oil
For yogurt mixture
- 1 cup Yogurt, at room temperature
- 1 tablespoon roasted gram flour aka sattu
For the cashew paste
- 10-12 Cashew nuts
- 1 tablespoon Melon seeds aka char magaz
- ¼ cup Water
Other ingredients for dahi paneer
- 2 Onions, finely chopped
- 1 tablespoon Ginger-Garlic paste
- 3 tablespoons Coriander leaves, chopped
- 1 Bay leaf (Tejpatta)
- 5 Cloves (Laung)
- 2 inches Cinnamon stick (Dalchini), broken
- 3 Cardamoms (Hari elaichi)
- ¼ teaspoon Cumin seeds (Jeera)
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Kasuri methi aka dried fenugreek leaves
- 1 teaspoon Sugar (Optional)
- Salt to taste
- 1 cup Water for gravy
- 2 tablespoons Oil for cooking
Instructions
- Soak 1 tablespoon char magaz and 10-12 cashew nuts in water for 15-20 minutes.
- Strain the water and transfer the content into a jar of a grinder. Add ¼ cup water into it and close the lid. Pulse it to a smooth paste and keep it aside.
- Soak the paneer in warm water for 10 minutes and then cut them into medium size cubes.
- Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon kasuri methi, 1 teaspoon oil on the paneer and coat it evenly. Keep the paneer aside for 15 minutes.
- On the other hand, take 1 cup yogurt into a bowl and add 1 tablespoon of gram flour to it. Whisk the yogurt thoroughly with a fork. Make sure no lumps are there. Keep it aside. Make sure the yogurt is at room temperature.
- Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil into the pan.
- Add the marinated paneer chunks into the pan and fry them evenly over low flame for 30-40 seconds. Strain the paneer cubes and transfer them to a plate.
- In the same pan, add 5 cloves, 2 inches cinnamon stick, 3 cardamoms, 1 bay leaf, ¼ teaspoon cumin seeds into the pan for tempering and allow them to crackle.
- Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
- Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
- Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
- Add the cashew-melon paste into the pan and mix it well. Cook it over low flame for 2-3 minutes until the masala releases oil.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder and give a nice mix. Cook it on low flame for another 1-2 minutes until the masala releases oil.
- Add the yogurt mixture into the pan and mix it well. Cook it over low flame for another couple of minutes.
- Add 1 cup water to the pan and give a nice stir. Turn the flame high and allow the gravy to boil.
- Turn the flame low and add 1 teaspoon sugar, ½ teaspoon garam masala and 1 teaspoon kasuri methi, one by one into the pan and mix it well.
- Add the paneer pieces into the pan and cook it over low flame for 2-3 minutes.
- Add 3 tablespoons chopped coriander leaves into the pan and mix it well.
- Switch off the flame and dahi wala paneer is ready to serve now.
