Dahi Paneer Masala
Punjabi Amritsari Makhani Recipe
Dahi Paneer Masala
PMCDAPA
A creamy paneer curry made with yoghurt, butter, cream, kasuri methi and Punjabi Makhani Curry.
Ingredients
- 100ml water
- 200g paneer, cut into cubes
- 1 tsp dried fenugreek leaves, crushed between palms
- 1 tsp coriander seed powder
- 1/2 tsp cumin seeds
- 1 tbsp mustard oil
- 1 packet Punjabi Makhani Curry
- 100g yoghurt, whisked until smooth
- 2 tbsp butter
- 2 tbsp cream
- 1 tbsp fresh coriander, chopped, reserve some for garnish
Method
1. Sauté cumin seeds, paneer cubes, dried fenugreek leaves and coriander seed powder in a pan with 1 tbsp mustard oil for 2 minutes on medium-high heat.
2. Remove from heat and keep aside.
3. In the same pan, heat 100ml water. Empty the full sachet into the pan and mix well.
4. Bring to a gentle simmer.
5. Add yoghurt, cream and butter and cook for 1 minute.
6. Add the sautéed ingredients and coriander to the gravy and cook for 3–4 minutes.
7. Garnish with remaining coriander leaves. Serve with rice or Indian bread.
Best served with
Steamed rice, naan, roti or paratha.
