• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Curry , Poriyal and Subzi

Published: Mar 11, 2016 · Modified: Feb 21, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Dahi Paneer – Dahi Wala Paneer – Paneer Subzi in Yogurt Gravy

Jump to Recipe

Dahi Paneer or Dahi Wala Paneer is an excellent side dish that can pair with roti or paratha. This subzi is very mild and is flavored using five different spices, also called panch phoran.

Dahi Paneer in a bowl

This week I am with an exciting theme of Gravies without tomatoes and the first one I have is Dahi Paneer – Dahi Wala Paneer – Paneer Subzi in Yogurt Gravy. After my last week’s ‘walk through the memory’ street foods, this week took a lot of time thinking about what I was going to make without tomatoes in it.

I have often made subzi without any onions or garlic, but in all of those gravies, tomato was the star. There are many kurmas that do not have any tomatoes in them, but I have many of those recipes in the blog.

That is when this recipe that I had bookmarked a while ago came to my mind. This is one subzi that can be made in a jiffy. I am always a little scared when cooking yogurt as the base for the gravy as we have to be quite careful.

Sign up to my newsletter

The yogurt could curdle very easily if not cooked properly and in low heat and that would be a disaster. The most common dish that I make with yogurt as the base is the More kuzhambu.

I had made a very delicious Dahi Baingana few weeks back and it was a major hit in my family. Although it did not involve cooking the yogurt, but it still was yogurt based gravy. One other recipe we love is this Jaisalmeri chana which is also yogurt based.

We do use quite a bit of yogurt at home and I am so thankful that I make my own yogurt instead of spending a lot of money on store bought yogurts. If you want to see my detailed post on how to make yogurt at home, jump to this post here.

Homemade yogurt tastes just so much better than store bought ones and is definitely the economical way to go if your family consumes lot of yogurt like mine does. We use yogurt everyday for curd rice / yogurt rice and apart from that variety of raita or lassi.

This subzi is very mild and is flavored using panch phoran. Panch phoran is nothing but a blend of five different spices that is very popularly used in Eastern states of India. I learned and cooked quite a bit with this spice when we did our Regional Marathon last year called the Indian Food Odyssey.

The Eastern states were the hardest to cook as it was very difficult to find vegetarian recipes from those states. We as a group did so much of research that we can write a book as a team.

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy
Recipe adapted from – Samayal 2 Impress

Dahi Paneer served in a bowl

Ingredients to make Dahi Paneer– Serves 4

  • Paneer – 250 gms
  • Yogurt (whisked) – 2 cups
  • Gram flour / Besan – 2 tbsp
  • Onion – 1 (thinly sliced)
  • Panch Phoran* – 2 tsp*
  • Asafetida – ⅛th tsp
  • Ginger – 1 teaspoon (grated)
  • Green chilies – 2 (slit lengthwise)
  • Turmeric powder – ½ tsp
  • Red chili – 1 tsp
  • Dhania jeera powder / cumin coriander powder – 2 tsp
  • Garam masala – ½ tsp
  • Salt – to taste
  • Sugar – 1 tbsp
  • Cilantro – to garnish
  • Oil – 1 tbsp

Procedure

*Panch Phoran – Panch phoran is a mixture of 5 different spices in equal quantity. It consists of mustard seeds, fennel seeds, cumin seeds, methi seeds (fenugreek) and nigella seeds.

  • In a bowl, whisk the yogurt well and add the besan / gram flour. Whisk the besan well until there are no lumps.
Whisking the ingredients in a bowl
  • Cube the paneer and keep it soaked in warm water for about 10 minutes.
Cube paneer in a bowl
  • In a pan, heat the oil and add the panch phoran and let it splutter. Add the asafetida and mix. Add in the grated ginger and green chilies and fry for few seconds.
  • Now add the sliced onions and sauté until it is translucent.
  • Add the dry spice powders (red chili powder, turmeric powder, Dhania jeera powder, garam masala and salt). Sauté for about 2 minutes.
Frying the dry spices in a pan
  • Add the curd – besan mixture to the sautéed onions and mix gently. Reduce the flame and let the mixture come to a gentle boil. Add water if needed to adjust the consistency of the gravy.
Mixing the ingredients in a kadai
  • Add the soaked paneer to the mixture along with the sugar. Mix gently and let it simmer for about 5 minutes.
Adding the soaked paneer
  • Garnish the Dahi Wala Paneer with cilantro and serve.
Dahi Paneer served in a bowl with plate

Other Subzi Recipes

  • Mooli Palak Subzi | Radish and Spinach Curry
  • Hyderabadi Paneer | Hyderabadi Style Spicy Paneer Subzi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • Kadai Vegetable Gravy | Restaurant Sytle Kadai Vegetable

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Dahi Paneer in a bowl

Dahi Paneer – Dahi Wala Paneer – Paneer Subzi in Yogurt Gravy

Dahi Paneer or Dahi Wala Paneer is an excellent side dish that can pair with roti or paratha. This subzi is very mild and is flavored using five different spices, also called panch phoran.
No ratings yet
Print Pin Rate
Course: Lunch Recipes, Side Dishes, Subzi Recipe
Cuisine: Indian, North Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 354kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • pan
  • spatula

Ingredients

  • 250 gms Paneer
  • 2 cups Yogurt whisked
  • 2 tablespoon flour / Besan
  • 1 Onion thinly sliced
  • 2 tablespoon Panch Phoran
  • ⅛th teaspoon Asafetida
  • 1 teaspoon Ginger grated
  • 2 Green chilies slit lengthwise
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili
  • 2 teaspoon Dhania jeera powder / cumin coriander powder
  • ½ teaspoon Garam masala
  • to taste Salt
  • 1 tablespoon Sugar
  • to garnish Cilantro
  • 1 tablespoon Oil

Instructions

*Panch Phoran – Panch phoran is a mixture of 5 different spices in equal quantity. It consists of mustard seeds, fennel seeds, cumin seeds, methi seeds (fenugreek) and nigella seeds.

  • In a bowl, whisk the yogurt well and add the besan / gram flour. Whisk the besan well until there are no lumps.
  • Cube the paneer and keep it soaked in warm water for about 10 minutes.
  • In a pan, heat the oil and add the panch phoran and let it splutter. Add the asafetida and mix. Add in the grated ginger and green chilies and fry for few seconds.
  • Now add the sliced onions and sauté until it is translucent.
  • Add the dry spice powders (red chili powder, turmeric powder, Dhania jeera powder, garam masala and salt). Sauté for about 2 minutes.
  • Add the curd – besan mixture to the sautéed onions and mix gently. Reduce the flame and let the mixture come to a gentle boil. Add water if needed to adjust the consistency of the gravy.
  • Add the soaked paneer to the mixture along with the sugar. Mix gently and let it simmer for about 5 minutes.
  • Garnish with cilantro and serve.

Nutrition

Calories: 354kcal | Carbohydrates: 23g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 151mg | Potassium: 353mg | Fiber: 5g | Sugar: 11g | Vitamin A: 260IU | Vitamin C: 8mg | Calcium: 581mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Aval Kesari – Poha Kesari Recipe
Mixed Vegetable Poricha Kuzhambu | Poricha Kootu »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!