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Paneer curry, shahi paneer and alike are some of the quintessential and iconic delicacies of Indian gastronomy, revered for their opulent taste profile and luscious consistency. Paneer, a typical Indian cheese, is the star of the show in these mouthwatering dishes. The delectable vegetarian curries beautifully highlight the vibrant spices and aromatic herbs that are synonymous to the Indian cuisine. . Paneer curry is a delectable dish that showcases the rich and varied flavours of Indian cuisine. It pairs perfectly with fluffy rice or warm, buttery naan bread, and is sure to tantalise your taste buds with its complex blend of spices and textures.
Dahi besan paneer curry is a new discovery for us, a recipe shared by HomeChef Nidhi Parmar on her Instagram. It's a take on the classic paneer dish that uses besan (gram flour) and yoghurt to make a delicious and creamy gravy. It enhances the dish with a novel flavour and texture. Let’s check out its recipe.
Ingredients:
To marinate paneer
400 grams paneer, cut into cubes
1 tbsp Oil
1 tbsp Kashmiri red chili powder
1 tbsp cumin-coriander powder
1 tbsp garam masala
1 tbsp kasuri methi
Salt
To make gravy
1 cup plain yogurt (dahi)
2 tbsp besan (gram flour)
1 tbsp Kashmiri red chili powder
1 tbsp cumin-coriander powder
1 tbsp kasuri methi
1/2 tsp turmeric powder
1/2 tsp garam masala
A pinch of asafoetida
2 tbsp oil or ghee
Fresh coriander leaves,
Salt to taste
1-2 tbsp sugar to adjust the sourness of curd.
Method:
Put some paneer cubes in a bowl and marinate them in all the spices listed above. Leave it aside for a couple of hours so the paneer can absorb the flavours. In a pan, warm the oil over moderate heat. Cook the paneer cubes coated with the marinade for about 5 minutes, or until they begin to take on some colour. The paneer cubes can be cooked and set aside. Make a thick sauce by mixing curd, spices, and besan in a separate basin. Combine them thoroughly so that there are no lumps. Add the prepared gravy to the pan you used to cook the paneer and warm it through over medium heat. If you want a thinner or thicker consistency, just add or subtract water. For a thicker gravy and to remove any raw besan flavour, simmer the mixture for about 10 minutes while stirring constantly. Sugar and salt should be adjusted now. Put the finished gravy in a separate serving dish. Cooked cubes of paneer can be added to the bowl containing the curry gravy and gently mixed to coat the paneer in the curry. It's ready to be served with roti or rice.It's important to remember to tweak the seasonings, salt, and water to suit your individual tastes.
