Step-by-step
1
firstly, in a bowl take 12 cubes of paneer. make sure to use fresh and soft paneer else the curry does not taste good.
2
add ¼ tsp turmeric and ¼ tsp chilli powder. mix gently making sure all the spices are well coated.
3
cover and allow to marinate for 30 minutes.
4
in a large kadai heat 2 tbsp oil. add 2 bay leaf, 5 cloves, 3 pods cardamom, 1 tsp kasuri methi and 1 tsp cumin. saute on low flame until the spices turn aromatic.
5
now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
6
further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder and 2 tbsp besan.
7
roast on low flame until the spices turn aromatic and besan is cooked well. make sure to roast really well, else there will be a raw flavour of besan in the curry.
8
now add 2 cup curd and stir continuously. whisk the curd really well before adding, else there are chances curd to split.
9
keep stirring continuously, until the oil releases from the mixture.
10
now add 1 cup water and ¾ tsp salt. mix well adjusting the consistency as required.
11
after marinating the paneer for 30 minutes, in a pan heat 2 tsp oil.
12
roast ½ onion and ½ capsicum until it turns crunchy.
13
further, add marinated paneer and roast for a minute.
14
transfer the roasted paneer into the curry and mix well.
15
cover and simmer for 5 minutes or until the flavours are absorbed well.
16
also, add 2 tbsp coriander and ¼ tsp garam masala. mix well.
17
finally, enjoy dahi paneer ki sabji with roti or phulka.
Video
Notes
- firstly, make sure to use fresh curd else the curry will taste too sour.
- also, adding besan will give a nice thickness to the curry. however, make sure to roast really well.
- additionally, the thickness of curry will thicken once cooled. so adjust just before serving.
- finally, dahi paneer ki sabji recipe tastes great when served hot and spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dahi-paneer-recipe-dahi-ka-paneer-dahi/