Dahi Wale Paneer – A Delicacy

This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.

This is my contribution to Vandana’s : Paneer a delicacy 

Print Recipe

Dahi Wale Paneer - A Delicacy

Servings

Ingredients

• 250 Gm Paneer chopped to even sized cubes
• 2 Tsp Powdered masalas dhania, jeera, red chilli, turmeric
• 2 Tsp Whole masalas ground to a fine powder cloves, cinamon stick, badi & choti elaichi
• Salt As per taste
• 2 Tsp sugar
• 2 Nos Bay leaf
• Curd enough to cover the paneer in a bowl (main part of the marinate)
• 100 Ml Cream
• 2 Nos Chopped onions
• 1 Tbsp Chopped coriander:
• 2 Tsp Ginger-garlic paste
• 2 Tsp Cumin seeds

Servings Ingredients 250 Gm Paneer chopped to even sized cubes 2 Tsp Powdered masalas dhania, jeera, red chilli, turmeric 2 Tsp Whole masalas ground to a fine powder cloves, cinamon stick, badi & choti elaichi Salt As per taste 2 Tsp sugar 2 Nos Bay leaf Curd enough to cover the paneer in a bowl (main part of the marinate) 100 Ml Cream 2 Nos Chopped onions 1 Tbsp Chopped coriander: 2 Tsp Ginger-garlic paste 2 Tsp Cumin seeds

Instructions

1. In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
2. Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
3. After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
4. Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
5. Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
6. Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
7. Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
8. Serve hot with phulkas or like me eat it as it is like a starter 😉