How to make Dahiwali Paneer Sabzi -
Cottage cheese cooked in a tangy yogurt gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yogurt (दही), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Dahiwali Paneer Sabzi checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Dal Paneer Achar ke Masalewale Karele Khatti Bhindi Sweet Potato and Rosemary Mash
Dahiwali Paneer Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : Preparation Time
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dahiwali Paneer Sabzi Recipe
Yogurt whisked 1 cup
Paneer (cottage cheese) cut into 1-inch cubes 400 grams
Gram flour (besan) roasted 1 1/2 cup
Salt to taste
Oil 1 tablespoon
Fennel seeds (saunf) 1 teaspoon
Mustard seeds 1/4 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Ginger-green chilli paste 1 teaspoon
Asafoetida 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander chopped 3 tablespoons
Method
Step 1
In a bowl, mix the yogurt, gram flour and salt to form a smooth mixture.
Step 2
Heat the oil in a non-stick pan. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, carom seeds and ginger-green chilli paste. When the seeds begin to crackle, add the asafoetida, turmeric powder and chilli powder.
Step 3
Add the gram flour mixture and sauté for a minute
Step 4
Add one cup of water and bring it to a boil, stirring continuously.
Step 5
Add the cottage cheese cubes and cook for one to two minutes.
Step 6
Garnish with the chopped coriander and serve hot.
Nutrition Info
Calories : 1933 Kcal
Carbohydrates : 105.4 gm
Protein : 113.9 gm
Fat : 117.7 gm
Other : Fiber- 24.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
