Restaurant Style Dahi Wala Paneer Recipe

AuthorAnkita
RatingDifficultyIntermediate

Try this super amazing dish Paneer Dahiwala for makhani chawal along with a sip of chilled jaljeera...This North Indian special curd based gravy gives you all the nutrients you need for the day besides enticing you with its tantalizing taste and alluring aroma. Just pair it up with any main course dish and enjoy each and every bit of it...

Table Of Contents

1. Restaurant Style Dahi wala Paneer Recipe

2. An Introduction to Dahiwala Paneer Recipe

3. A Prelude On Paneer Dahi Wala

4. An Insight Into The Origin Of Roagn Sauce

5. Ingredients To Make Paneer Dahi Wala

6.  Step By Step Directions

7. Tips And Tricks To Make Best Restaurant Style Dahi Wala Paneer At Home

8. Nutritional Value

9. Faqs

10. Ravishing Main Course Dishes That Could Pair With Versatile Dahiwala Paneer

11. Some Serving Ideas That May Synchronize With Your Taste

12. Description Of Dahiwala Paneer

An Introduction to Dahiwala Paneer Recipe:

Here comes a mouth-watering paneer dish straight from the Indian kitchen, much adored paneer dahi wala that would allure you with its richness and grandeur.

Paneer Dahi Wala is a fantastic " no onion no garlic" recipe made of cottage cheese and curd that would be chosen for any occasion especially for fasting days during festivals like Dhusheera, Lakshmi Puja and other vrat days (days of fasting). It is a quick and fastidious paneer gravy made of curd blended with some regular Indian spices but made exotic and creamy with cashew and melon seeds paste.

A Prelude On curd and paneer Amalgamation:

Just as curd is a staple in every Indian household, paneer has always been a yet another essential ingredient in an Indian pantry. And curd based dishes like curries, gravies, soups, sabzis, tadkas, tikkas, meat kababs and raitas are popular in the North which are exemplary and unique of its own kind. Basically, North Indians are great lovers of dairy products, and the nuance with which they add these dairies in their day today cooking is flawless and amazing. Their expertise, creativity, and passion towards food are stunning and make us spell bound and we get flabbergasted with the range of enticing dishes that the North Indian Cuisine has to offer.

A Word About Dahiiwala Paneer:

Besides being protein rich and nutritious, both curd and paneer are versatile in nature which makes easy for us to explore it with a play of flavors. One such exploration led to the invention of this fantabulous dish Paneer Dahi Wala which blends the goodness of both the paneer and as well as the curd. It is made all the more palatable with the addition of mild spices and flavors. The enchanting flavor of butter, and the lip-smacking texture of roasted spiced paneer when get soaked in velvety cashew melon paste, reaches its zenith finally when strewn with aromatic coriander bits all over.

An Insight Into The Origin Of Rogan Sauce:

Rogan sauce is a fiery oily red sauce which is added as a garnishing for several North Indian dishes and the main ingredients are castor oil, red chili and a lot more Indian condiments to make it spicy. It can be used as a base for marinating kebabs, grills or roasts and also as a dip for fries and tikkas. When we take a look into the history of rogan, it was introduced into the Mughal cuisine by the Persians and was mostly used to cook meat, steak, pork and kebabs for the imperial family.

Slowly it evolved and underwent some modifications over the years and found itself indispensable in the North Indian cuisine as a base sauce for both vegetarian and non vegetarian dishes equally.  While most of the versions are made only with the regular Indian aromatic spices, some other versions include tomatoes too and this may vary according to the state and food culture.

 Some FAQs:

1. In what way paneer dahi wala different from other paneer recipes?

Usually, paneer gravies are made with a base of onion tomato paste but here we make a  curd gravy with cashew melon seeds paste which makes this dish rich and creamy and gives a lighter color which is shimmery and attractive.

2. Why this dish is chosen for fasting days?

Apart from being satvik, dahi wala paneer is quick and easy to make with available ingredients at home. Moreover, we do not use mustard seeds, asafoetida, turmeric and fenugreek seeds in this dish which are usually avoided in vrat ka khana.

3. Should we churn the curd before adding to the gravy?

No, we should not churn the curd as we want to retain the thick consistency of hung curd.

4. Is Rogan a must have ingredient to garnish this dahi wala paneer?

Well, you may go without rogan, but if you are a lover of North Indian dishes, it is always better to have rogan as a pantry staple as it can be used as a flavor enhancer for many of the recipes and it could elevate your dishes a notch higher.

5. What goes well with this dish?

 This Dahiwala paneer is a versatile accompaniment that could pair well with any type of paratha, roti, naan, briyani or pulao.

 

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Dahi wala paneer recipe
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients Required To Make  Restaurant Style Dahiwala Paneer Recipe :

For The marinade:

1. Paneer- Take  200gms of diced Indian cottage cheese

2.  Spices- Regular spice powders

3. Mustard Oil- A teaspoon of mustard oil for the marinade

To Fry:

1. Mustard Oil- Three to four tablespoons of Mustard Oil

2. Paneer cubes: paneer cubes that are marinated

For The White Creamy Paste:

1. Cashew Nuts- Ten numbers of soaked cashewnuts

2. A tablespoon of soaked melon seeds

To Temper:

1. Mustard Oil - One tablespoon of mustard oil to get the perfect aroma

2. Green Chili-One or two green chilies to spice it up

To Make Dahiwala Mixture:

1. Curd                         -Two cups of curd to give enough tanginess and base to the dish

2. Red Chili Powder  - one or two spoons of red chili powder to make it spicy

3. Coriander Powder -  one or two spoons to enhance the overall taste and flavor

4. Sugar                       - just a teaspoon of sugar to blend all the spices together

5. Cashew paste         - Prepared cashew melon paste to make the creamy base of the gravy

To Garnish:

1. Rogan Sauce          - One or two spoons of red suace made of red chili powder and oil to spruce it up

2. Coriander Leaves - Two or three tablespoons of finely chopped fresh coriander leaves to garnish

3. Fresh Cream         - One tablespoon of fresh cream to make it all the more creamy and tasty

To Marinate
 200 g Paneer Cubes
 1 tsp Mustard Oil
 1 tsp Lal Mirch Powder
 ½ tsp Jeera Powder
 ¼ tsp Turmeric Powder
 2 pinches Kasuri Methi (crushed)
 Required Amount Of Salt Just For The Panner Marinade
To Fry
 2 tbsp Mustard Oil
 Marinated Paneer Cubes
For The Cashew Paste
 10 Nos Of Cashew Nuts
 1 tbsp Melon Seeds
 ½ Cup Of Lukewarm Water
To Temper
 1 tbsp Mustard Oil
 1 No Of Green Chili
For Dahiwala Mixture
 2 cups Curd
 2 tsp Cashew Melon Paste
 ¼ tsp Red Chili Powder
 ½ tsp Coriander Powder
 1 tsp Sugar
 Required Amount Of Salt & Water
For The Garnish
 1 tbsp Rogan Sauce
 1 tbsp Coriander Leaves
 1 tbsp Fresh Cream or Butter

Steps To Make Dahiwala Paneer Recipe :

1. Add the mentioned ingredients to the paneer cubes and marinate

2. Shallow fry them in mustard oil

3. Make the cashew melon paste

4. Do the tempering

5. Make the curd mixture with spice powders

6. Add the cashew melon paste and paneer cubes

7. Garnish with rogan sauce, fresh cream and coriander leaves.

Step 1: Marnite The Paneer Cubes
1

Take a large bowl and tip in a little mustard oil and add a little salt to it. Stir and add the measured quantities of red chili powder, turmeric powder and jeera powder and finally sprinkle some kasuri methi and jumble altogether. Let it rest for about ten to twenty minutes.

Step 2: Shallow Fry The Marinated Paneer Cubes
2

Just approximately after fifteen minutes, heat a saucepan and maintain the flame in low medium mode. Pour in two tablespoons of mustard oil and when it is heated, just drop in the marinated paneer cubes gently and shallow fry for a minute or two. When the paneer cubes turn light golden brown, just flip to the other side and let it remain for a while before you turn off the flame.

Step 3: Make The cashew Paste
3

Before you do the tempering, just make the cashew paste which you may require for the richness and thickening of the dahi wala paneer. Soak a few cashew nuts and melon seeds in warm water for about ten minutes. When it cools down, transfer it to a blender and make a smooth paste out of it and keep aside.

Step 4: Do The Temepering
4

Heat the same saucepan again (after taking out the fried oil) and tip in a teaspoon of mustard oil again and when it is heated, just throw a roughly torn green chili in to it. Lower the flame and take a cup of curd and plop in two teaspoons of cashew paste and mingle. Then add the red chili powder and the coriander powder and whisk for a second and pour into the saucepan with a nice stir. At last, add a little sugar and allow it to cook for a while. Sprinkle the required salt and adjust the consistency of the gravy with the required water. When it starts to thicken and when the flavor comes out just turn off the flame. Now the soothing dahi wala paneer is ready to serve.

Step 5: Do The Garnishing
5

Garnish with some wild green coriander leaves and serve hot for rice or roti.

Tips & tricks to make the best restaurant style Dahiwala paneer at home :

  • Here curd serves as the main base for the gravy so let the curd be perfectly sour not more and not less. Curdling full fat milk overnight will give you the best result. You can also use yogurt if you like a tinge of sweetness in it.
  • Do the entire process in low flame ( and in medium only when necessary) as the curd may tend to curdle at high temperatures though not always. And that is one of the reasons why we add cashew melon paste.
  • In some versions, they include a few  soaked almonds to elevate the taste and nutrition.
  • Dice the paneer into large cubes so that when the dahi mixture is largely absorbed in them, it makes the dish so delicious.
  • It can match with almost any main course North Indian meal which you prepare regularly at home.
  • You can prepare rogan sauce in bulk and store it in your refrigerator and can be used for making other dishes too.
  • Here you need not garnish dahiwala paneer with a dash of lemon like any other gravies as adding of curd gives the sufficient sourness to the dish.

Ravishing Main Dishes That Pair Well With This Versatile Dahiwala Paneer:

Any type of:

  1. paratha
  2. chapathi
  3. makki roti
  4. puri
  5. naan
  6. tandoori roti
  7. kulcha
  8. pulao
  9.  chawal
  10. briyani

Some Serving Ideas That May Synchronize With Your Taste:

Depending upon the occasion, set up the ambience, theme and colors symmetrically. For example, if you are setting up a diwan for your guests, throw in some euro sham pillows with velvety pillow cases. Match your table cloth with the same color or go with contrast colors. Hang in some money plant in glass wares like bottles with peculiar shapes and designs and place one or two tealight holders with wax candles over the table. Choose the serving utensils that match with all these items and finally spray mild scented perfume all over the clothing to give out a nice feel. A well presented dinner, with fantastic dishes served with warmth and love is unforgetable in anyone's life and make you party a memorable one.

Dahiwala Paneer Is:

  1. rich and creamy
  2. deliciously sour
  3. mildly sweet
  4. buttery
  5. shimmery light golden brown color

Ingredients

To Marinate
 200 g Paneer Cubes
 1 tsp Mustard Oil
 1 tsp Lal Mirch Powder
 ½ tsp Jeera Powder
 ¼ tsp Turmeric Powder
 2 pinches Kasuri Methi (crushed)
 Required Amount Of Salt Just For The Panner Marinade
To Fry
 2 tbsp Mustard Oil
 Marinated Paneer Cubes
For The Cashew Paste
 10 Nos Of Cashew Nuts
 1 tbsp Melon Seeds
 ½ Cup Of Lukewarm Water
To Temper
 1 tbsp Mustard Oil
 1 No Of Green Chili
For Dahiwala Mixture
 2 cups Curd
 2 tsp Cashew Melon Paste
 ¼ tsp Red Chili Powder
 ½ tsp Coriander Powder
 1 tsp Sugar
 Required Amount Of Salt & Water
For The Garnish
 1 tbsp Rogan Sauce
 1 tbsp Coriander Leaves
 1 tbsp Fresh Cream or Butter

Directions

Step 1: Marnite The Paneer Cubes
1

Take a large bowl and tip in a little mustard oil and add a little salt to it. Stir and add the measured quantities of red chili powder, turmeric powder and jeera powder and finally sprinkle some kasuri methi and jumble altogether. Let it rest for about ten to twenty minutes.

Step 2: Shallow Fry The Marinated Paneer Cubes
2

Just approximately after fifteen minutes, heat a saucepan and maintain the flame in low medium mode. Pour in two tablespoons of mustard oil and when it is heated, just drop in the marinated paneer cubes gently and shallow fry for a minute or two. When the paneer cubes turn light golden brown, just flip to the other side and let it remain for a while before you turn off the flame.

Step 3: Make The cashew Paste
3

Before you do the tempering, just make the cashew paste which you may require for the richness and thickening of the dahi wala paneer. Soak a few cashew nuts and melon seeds in warm water for about ten minutes. When it cools down, transfer it to a blender and make a smooth paste out of it and keep aside.

Step 4: Do The Temepering
4

Heat the same saucepan again (after taking out the fried oil) and tip in a teaspoon of mustard oil again and when it is heated, just throw a roughly torn green chili in to it. Lower the flame and take a cup of curd and plop in two teaspoons of cashew paste and mingle. Then add the red chili powder and the coriander powder and whisk for a second and pour into the saucepan with a nice stir. At last, add a little sugar and allow it to cook for a while. Sprinkle the required salt and adjust the consistency of the gravy with the required water. When it starts to thicken and when the flavor comes out just turn off the flame. Now the soothing dahi wala paneer is ready to serve.

Step 5: Do The Garnishing
5

Garnish with some wild green coriander leaves and serve hot for rice or roti.

Restaurant Style Dahi Wala Paneer Recipe

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