Restaurant Style Dahi Wala Paneer Recipe

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

Step 1: Marnite The Paneer Cubes

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

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

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

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

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

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Restaurant Style Dahi Wala Paneer Recipe