Ever wanted a paneer curry that tastes rich and luxurious… without feeling overly heavy?
That’s exactly what this Dahi Paneer delivers.
It’s:
The result?
A silky North Indian-style curry that pairs beautifully with:
And honestly, once you try this version, regular paneer gravies may start feeling a little one-dimensional.
Dahi Paneer is a yoghurt-based paneer curry where:
Unlike tomato-heavy gravies, this curry has:
Most paneer gravies rely heavily on:
But Dahi Paneer stands out because the curd becomes the hero ingredient.
It gives:
without making the curry overly rich.
Roasting paneer lightly improves flavor and texture.
Thick fresh curd works best.
Start by marinating the paneer cubes with:
Even this simple step makes a huge difference because the paneer absorbs flavor before entering the gravy.
Heat ghee and lightly roast the paneer until golden around the edges.
Now move to the gravy.
Heat oil and add cumin seeds and bay leaf.
As they sizzle, the aroma instantly changes the mood of the kitchen.
Add finely chopped onions and sauté patiently until golden brown.
Now stir in ginger and garlic paste.
Cook until the raw smell completely disappears — this creates the savory foundation of the curry.
Next comes the most important step.
Add the prepared curd mixture after switching off the flame.
Why?
Because curd can split if added directly to high heat.
Now stir continuously and quickly while the mixture blends smoothly into the onion masala.
Turn the flame back on gently and continue cooking.
The gravy slowly thickens and becomes creamy without curdling.
Add water and let everything simmer covered for a few minutes.
Now pour in the cashew paste.
Immediately, the gravy transforms into something silky and restaurant-like.
Finally add:
Let everything simmer briefly so the paneer absorbs the flavors.
Finish with chopped coriander leaves.
And your Dahi Paneer is ready.
Rich. Creamy. Aromatic.
Without needing a drop of cream.
Pro Tip💡: Don’t over-fry paneer. Too much roasting can make it chewy.
This recipe is fully vegetarian.
Add:
This curry pairs beautifully with:
Hosting guests?
This recipe is ideal because:
Other Related Recipes You Might Like:-
Dahi Paneer by Hema Subramanian is a creamy and tangy curry made with paneer, curd, and aromatic spices. A rich and comforting dish perfect with roti or rice.
Add salt, turmeric powder, chilli powder and kasuri methi to paneer and mix well
Add spices and salt to curd and mix well
Heat ghee in a pan and roast the marinated paneer
Heat oil and add cumin seeds, bay leaf and onions and saute until golden brown
Add the curd mixture and turn off the stove
Pour water and cook the gravy covered for few minutes
Add diluted cashew paste and mix well
Add roasted paneer pieces to the gravy
Add kasuri methi and coriander leaves and mix well
Serve the dahi paneer hot with chapathi or naanServings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
