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.
Servings: 4 people
- 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
*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.
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