Creamy, flavourful and super easy to prepare! This Dahi Paneer Masala is made with soft, spice-coated paneer cooked in a tangy yogurt gravy with aromatic Indian spices. A perfect quick sabzi to pair with roti, paratha or rice. ❤️
📝 Ingredients
For the Paneer Marinade
- 200 g paneer, cubed
- Salt to taste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
For the Dahi Mixture
- ½ cup curd (dahi), whisked
- Salt to taste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp crushed kasuri methi
For the Masala
- 2 tbsp oil
- ½ tsp cumin seeds (jeera)
- 4 black peppercorns
- 2 cloves
- 1 green cardamom
- Fresh coriander leaves, chopped
👩🍳 Method
1. Marinate the paneer
Add the paneer cubes to a bowl. Sprinkle salt, turmeric, red chilli powder and coriander powder. Mix gently until the paneer is evenly coated.
2. Prepare the dahi mixture
In another bowl, whisk the curd until smooth. Add salt, turmeric, red chilli powder, coriander powder, cumin powder and crushed kasuri methi. Mix everything well and keep aside.
3. Prepare the tempering
Heat oil in a pan. Add cumin seeds, black peppercorns, cloves and cardamom. Let them sizzle for a few seconds until aromatic.
4. Cook the paneer
Add the marinated paneer to the pan and gently sauté for 2–3 minutes, allowing it to absorb the flavours of the spices.
5. Add the yogurt gravy
Lower the heat and gradually add the prepared dahi mixture, stirring continuously to prevent the curd from splitting. Cook on low heat until the gravy thickens and coats the paneer.
6. Garnish and serve
Finish with freshly chopped coriander leaves. Serve hot with roti, paratha or steamed rice.
Enjoy this simple, delicious and flavour-packed Dahi Paneer Masala! ❤️
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