Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, dahi paneer (pure vegetarian). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Dahi paneer (pure vegetarian) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Dahi paneer (pure vegetarian) is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have dahi paneer (pure vegetarian) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Dahi paneer (pure vegetarian):
- Take 200 grams fresh cottage cheese/ paneer
- Get 1 medium bowl curd/ dahi
- Make ready 2 tbsp mustard oil
- Get 2 bay leaves
- Get 1/2 teaspoon black cumin/ Kalonji
- Take 1/2 teaspoon Asafoetida/ Hing
- Get 1 tbsp ginger paste
- Get 1 teaspoon green chilli paste
- Get 1/2 tbsp cumin paste
- Make ready 1 1/2 tbsp cashew paste
- Get 4-5 teaspoons sugar
- Get 1 cup milk
- Make ready 1 teaspoon garam masala
- Prepare Handful chopped coriander
- Prepare 1-2 green chillies
- Take As per taste Salt
Navratri recipes are usually made without onions, garlic and common salt to keep it absolutely pure vegetarian. Dahi Wale Paneer is a delectable gravy where Paneer is cooked along with a rich curd gravy. It is easy to make and is a perfect recipe when you are craving for a restaurant style Paneer curry. Full of flavour and taste, you can also make this Paneer gravy when you have guests coming home for lunch or dinner along with your meal.
Instructions to make Dahi paneer (pure vegetarian):
- Cut the paneer/ cottage cheese into medium small cubes and soak into hot water for half an hour to 1 hour. (Add 1/2 a teaspoon of salt in the water)
- In a pan add oil. Once oil is hot enough temper it with bay leaves, black cumin & asafoetida. (You need to heat the oil well to avoid the smell of oil).
- Add cumin, ginger & chilli paste & fry for a minute then add the cashew paste and saute for another minute an half. - Pour smoothly beaten curd (no lumps) in the pan & mix well with all the spices. - Add sugar and salt as per the taste & cook for a minute in a medium high flame.
- Next pour the milk, give it a good mix and cook for another couple of minutes. (Medium high flame) Then add garammasala in the gravy.
- Now add the soaked paneer into pan & coat it nicely with the gravy. Then cook this for 4-5 minutes with lead on until the gravy is thicken up. - After 4-5 minutes open the lead & add a handful of chopped coriander and green chilli on the top.
- Cook for another 1-2 minutes without lead & it's ready to serve with hot steam rice.
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