Full written recipe for Dahi wala paneer

Prep time: 1520 minutes
Cooking time: 2530 minutes
Serves: 45 people

Ingredients:
For marination:
• Sarson ka tel (mustard oil) 1 tbsp
• Kashmiri lal mirchi (kashmiri red chilli) powder 1 tsp
• Dhaniya (coriander) powder 1 tsp
• Haldi (turmeric) 1/4 tsp
• Jeera (cumin) powder 1 tsp
• Kasuri methi 1 tsp
• Kala namak (black salt) 1/4 tsp
• Salt to taste
• Paneer 500 gm
• Oil for shallow frying the paneer
For gravy:
• Magaj (melon seeds) 1/4th cup
• Kaju (cashew nuts) 1/4th cup
• Dahi (curd) 2 cups
• Teekhi lal mirchi (spicy red chilli) powder 1 tsp
• Dhaniya (coriander) powder 1 tsp
• Haldi (turmeric) 1 tsp
• Salt to taste
• Mustard oil 2 tbsp
• Jeera (cumin seeds) 1 tsp
• Choti elaichi (green cardamom) 23 pods
• Laung (cloves) 23 nos.
• Hari mirchi (green chillies) 23 (chopped)
• Adrak (ginger) 1 inch (julienned)
• Kashmiri red chilli powder 1 tbsp
• Hot water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves as required
Method:
• Add all the ingredients of marination in a bowl and mix well, coat the paneer well with the marination and keep it aside.
• Set a pan on medium high heat, add oil for shallow frying, shallow fry the marinated paneer from all side until the paneer gets some colour from all side, keep the paneer aside to be used later.
• Boil the cashew nuts & melon seeds together for 78 minutes. Strain out from hot water and grind to make a fine paste.
• Take a little large size bowl, add curd along with the grinded cashew and magaj paste, add the spices & salt to taste, mix well, keep aside to be used later in making the gravy.
• For making the gravy, set a wok on high heat, add mustard oil and heat until its smoking point, once the oil is hot and smoky, lower the flame and jeera, cardamom, cloves, green chillies & ginger, stir & cook for a minute.
• Lower the heat and add the kashmiri red chilli powder, add little water to avoid the chilli powder from burning, stir & cook briefly for few seconds.
• Now, add the prepared curd mixture & stir continuously on low flame. And bring to a boil.
• Once the gravy starts to boil, cook on medium high flame for 1012 minutes or until it thickens, while stirring in short intervals. If the gravy tends to thicken add some hot water and adjust the consistency as per your preference.
• Now, add the shallow fried paneer, garam masala & kasuri methi, stir gently & cook for 23 minutes.
• Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves.
• Your dahi wala paneer is ready, serve hot with some roti, naan or any indian bread of your choice.




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