Dairy Farmers of Canada

Dahi Paneer

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Dahi Paneer - a family favourite recipe. Made with yogurt (dahi) and cashew paste, this paneer dish is rich, creamy and the perfect addition to your festive menu.

By Raj Thandhi, Content creator Raj Thandhi
  • Prep: 10 mins
  • Cooking: 20 mins
Yields 4
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Dahi-paneer

Ingredients

  • FOR MARINADE:
  • One block of Canadian paneer (approximately 300 grams)
  • 1 tbsp oil
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder (optional)
  • ½ tsp turmeric powder
  • 2 tsp kasuri methi (lightly crushed)
  • 1 tsp kala namak/black salt
  • ½ tsp salt
  • ¼ cup oil to shallow fry paneer
  • FOR GRAVY
  • ¼ cup char magaz/melon seeds
  • ¼ cup cashews
  • 2 cups dahi (Canadian Yogurt)
  • 2 tbsp chopped garlic
  • 2 tbsp chopped ginger
  • 1-2 green chillies chopped (optional)
  • 1 tbsp coriander powder
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 tbsp oil
  • ½ tbsp cumin seeds
  • 1 piece of cinnamon
  • 3-4 green cardamom pods
  • 3-4 cloves
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Preparation

Marinate the paneer cubes in oil, coriander powder, cumin powder, red chili powder, turmeric powder, kasuri methi, kala namak, and salt. Then shallow fry in oil. Let the paneer sit while you prepare the rest of the ingredients.

Boil the char magaz and cashew for 7-9 minutes - until the cashews are softened. Drain and reserve the water. Blend the char magaz and cashews into a paste using a few tablespoons of the reserved water.

In a bowl whisk the dahi well and then add the coriander powder, salt, turmeric powder, and the cashew paste. Mix everything together well and set aside.

In a pan, heat oil and add the whole spices - cumin, cardamom, cinnamon and clove. Toast for 60 seconds and then add the ginger, garlic, and green chilies. Cook for 1-2 minutes and then add the dahi mixture and mix well.

Simmer the dahi mixture on medium heat for 5-7 minutes, add some of the reserved cashew water if it feels too thick. Finally add the paneer cubes into the dahi gravy and cook everything together for 2-3 minutes.

Finish with cilantro and green onions, serve warm with rice or roti.

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