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Dahiwali Paneer Sabzi

Cottage cheese cooked in a tangy yogurt gravy. This is a Sanjeev Kapoor exclusive recipe.

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Dahiwali Paneer Sabzi

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Main Ingredients Yogurt, Paneer (cottage cheese)
Cuisine Indian
Course Main Course Vegetarian
Prep Time Preparation Time
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Dahiwali Paneer Sabzi

  • 1 cup Yogurt whisked
  • 400 grams Paneer (cottage cheese) cut into 1-inch cubes
  • 1 1/2 cup Gram flour (besan) roasted
  • to taste Salt
  • 1 tablespoon Oil
  • 1 teaspoon Fennel seeds (saunf)
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Carom seeds (ajwain)
  • 1 teaspoon Ginger-green chilli paste
  • 1/2 teaspoon Asafoetida
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 3 tablespoons Fresh coriander chopped
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Method

  1. In a bowl, mix the yogurt, gram flour and salt to form a smooth mixture.
  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.
  3. Add the gram flour mixture and sauté for a minute
  4. Add one cup of water and bring it to a boil, stirring continuously.
  5. Add the cottage cheese cubes and cook for one to two minutes.
  6. Garnish with the chopped coriander and serve hot.

Nutrition Info

Calories 1933
Carbohydrates 105.4
Protein 113.9
Fat 117.7
Other Fiber Fiber- 24.4gm
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