Paneer Dahiwala

Paneer Dahiwala

Paneer is a staple of Indian food. Being historically an agrarian society we are still wholly dependent on milk and milk products. No meal seems complete without curd. Milk is to be had twice a day. And if nothing else then paneer is always there to complete the menu.

Paneer is a must have for all my vegetarian friends. I keep browsing through recipes to think up something new and exciting every time. The recipe here is simple but believe me the simplest things are the tastiest. It is never a good idea to overpower the dish with myriad condiments. What should stand out in the dish is the simple flavour of a few ingredients. 

We tend to be a bit heavy handed when it comes to spices. The paneer dishes I have in restaurants are usually smothered in ghee and roasted spices. The tadka flavour stands out and finally you don’t get to taste the actually paneer. In this recipe the paneer is simmered in a very simple onion and cashew gravy so that the taste permeates the paneer slices.

Paneer dahiwalal

Ingredients

400 gm paneer

10 cashews

4 cloves

2 bay leaves

4-5 dry red chillies

1 cup fresh yoghurt

4 onions

4 cardamoms

1 stick cinnamon

3 green chillies chopped

Quarter the onions and boil in water for 10 minutes. Blend along with the cashews. 

Heat ghee. 

Add onion paste and fry.

 Add the green chilies. 

Pound together red chilies and coriander seeds.

Add to the gravy.
Add beaten curd.
Season with salt and sugar and fry till the oil separates.
 Add the paneer pieces, little water and simmer till you have thick gravy.