Monday, 22 August 2016


A lazy, weekday night if we are not in a mood to go into an elaborate process of preparing a vegetarian dish, washing, cutting and again wash, saute for quite sometime to bring the right taste.... what comes to our rescue?? In our family it is Paneer. A scrumptious curry with paneer accompanied by a meat curry and dal is immensely enjoyed with roti / paratha by my men. My senior is not so much of a paneer lover but is happy with a bowl of meat curry. So, often I keep aside my knife and chopping board... prepare a paneer curry absolutely relaxed with my headphones on.... and get priceless reward.... of illuminated faces....

This paneer dish is made in a yogurt based curry with minimal spices. What I liked about the Dahi Paneer curry is its creamy texture for using cashew nut paste and its tangy sweet taste. Be with piping hot rice or Indian breads, it tastes good. Let us prepare this Dahi Paneer or Yogurt Paneer together.

Paneer Cubes : 300gm
Ginger Paste : 1tsp
Plain Yogurt : 100gm
Cashew nut : 7-8
Melon Seed : 1/2tsp
Cumin Seed : 1/4tsp
Bayleaf : 1
Red Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Sugar : 1/2tsp[optional]
Oil : 3tbsp

Apply little salt to the paneer cubes and mix well. Keep aside for 10-15 minutes.

Prepare a paste with melon seeds, cashew nuts and the yogurt in a blender.

Heat oil in a wok. Temper with the bayleaf and cumin seeds.

Add the ginger paste and saute for 2 minutes.

Add the yogurt, cashew nut and melon seed paste. Keep stirring till the oil separates from the spice mix.

Add the red chilli powder, turmeric powder and salt. Stir well for 1/2 a minute.

Add 1 medium cup water. Stir and let boil for 2 minutes.

Add the paneer cubes. Let boil at low heat for 2 minutes.

Add sugar, stir carefully. Its done.

Transfer to a bowl. Serve hot with rice or chapati.