Dahiwale Paneer- Paneer cooked in silky smooth yogurt gravy.
Dahiwale Paneer is a easy side dish to go with Chapathi/Paratha/Jeera rice.
Paneer cut into 1 inch cubes-200 gms
Dahi/Yogurt well beaten– 1 ½ cups
Onions sliced-1 cup
Green cardamom -4
Cinnamon stick -1 inch
Black pepper -1 tsp
Jeera/cumin seeds – 1 tsp
Turmeric powder – 1/4th tsp
Jeera powder -1/4th tsp
Chilli powdaten yogurt maand keep er -1 tsp(adjust spice accordingly)
Coriander powder – 2 tsp
Ginger garlic paste- 1 tsp
Cashewnut paste- 1 tbsp
Cream – 1 tbsp( optional, I did not use)
Kasuri methi powder – ½ tsp
Coriander leaves finely chopped
In a wok add add oil when heats add bay leave, cardamom, black cardamom, jeera, cinnamon stick and black pepper and fry for a second. Now add in the sliced onions and fry till dark brown(do not burn).
When onions are brown add in ginger garlic paste and fry until the raw smell has gone.
To this add coriander powder,turmeric powder,jeera powder, red chilli powder and mix well and fry for a few seconds.
Now add in beaten yogurt and keep stirring it until it gets a good bubble boil. Cook this mixture on a medium flame until the oil separates completely this is the sign that yogurt had cooked completely.
Cool the mixture and puree it into a smooth paste.
Strain the mixture in the same pan making sure the gravy is silky smooth. To this add salt, mix and allow it to get a good boil.
In a bowl add cashew paste and mix a tbsp. of water and add this to the curry.
When the curry gets a bubble boil add in the curshed kasuri methi and paneer and mix well.
Allow it to cook on medium flame for about 10 minutes. Making sur you mix the gravy well in between.
*If you are adding cream do add at this stage and mix well.
Switch off the flame garnish with coriander leaves and serve immediately.
Adding cream it totally optional I did not add cream at all. The garnish is well beaten thick yogurt.
you can even add green chilli while frying for extra heat.