Dahiwali Paneer (Paneer stewed in a Yogurt Sauce)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp whole cumin seeds
- 4-5 green cardamom pods
- 2-3 whole cloves
- 7-8 whole black peppercorns
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 large-sized onion finely chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp coriander powder
- 2 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- 400 gms paneer cut into bite-sized pieces
- 1/4 cup plain yogurt beaten until smooth
- salt as needed
- water as needed
- 1/4 tsp garam masala
- a handful fresh cilantro leaves finely chopped for garnish
Instructions
- Heat oil in a thick-bottomed pan and add in cumin seeds, cardamom, cloves and peppercorns.
- Once they begin to sizzle, add in ginger, garlic and onions, and fry for 3-5 minutes on medium-high heat until the onions turn pink and tender.
- Add in red chilli powder, turmeric, cumin powder and coriander powder, and fry for a minute. Mix in tomato paste and cook for another minute until well blended.
- Add in chopped tomatoes and salt, and cook for a few minutes until tomatoes pulp and start to release oil around the sides of the pan.
- Slowly stir in beaten yogurt until well blended, forming a smooth gravy base.
- Add in the paneer pieces, mix well cook covered for a minute or two.
- Add in water if necessary depending on the consistency you prefer, and allow to cook covered for another 3-4 minutes on medium-low heat until paneer is cooked through.
- Turn off the heat and mix in garam masala. Garnish with fresh cilantro leaves and serve piping hot with a side of rotis or rice, and a salad.