If you’re tired of eating the same dish every day, today we’ve brought you a recipe that’s easy to make with just two ingredients. All you need is yogurt and paneer, and your delicious dish is ready. This is a wonderful recipe that’s absolutely delicious, easy to make, and quite nutritious. First, let’s introduce the recipe: Dahi Paneer Choukani, made with yogurt and paneer. The soft bite of this dish will make you exclaim, “What a wonderful, indigenous recipe!” This dish is a delightful, savory dish with the rich flavor and tang of desi spices, along with yogurt and paneer.
The best part is that you don’t need many ingredients to make it, and it’s ready in no time. So, let’s learn the complete, step-by-step recipe for Dahi Paneer Choukani.
What’s Needed
If you’re making this curd-paneer chukani dish, you’ll first need about 250 grams of coarsely chopped paneer. Additionally, you’ll need about a cup of fresh curd, two to three tablespoons of oil or ghee, a little cumin seeds, asafoetida, turmeric, all the spices like coriander powder, red chili powder, salt, and you can also add garam masala or chaat masala to taste.
Method of Preparation
First, take a pot and whisk the curd thoroughly. If your curd is too sour, you can add milk or water.
Now, turn on the gas stove and place a pan on the stove. Pour oil or ghee into the pan. Once the oil is hot, add cumin seeds. As soon as the cumin seeds start crackling, add a little asafoetida. Then, add all the spices. For example, you need to add all the spices like turmeric, coriander powder, chaat masala, garam masala, and red chili powder and fry them.
Once the spices are fried, add the yogurt. Stir constantly while adding the yogurt to prevent curdling. Once the yogurt is cooked thoroughly, add the required amount of water and let the gravy cook for a few minutes. Don’t make the gravy too thin. Add salt to taste.
Next, add the paneer pieces to the gravy. After adding the paneer, don’t cook it for too long, as overcooking it can make it tough. Cook it for a normal short time. When adding the paneer, cook for about five to seven minutes.
Now, cover the paneer and let it cook on low heat for about five to seven minutes, so that the flavors of the yogurt and spices are well absorbed into the paneer and blend with each other.
Finally, if desired, you can also sprinkle a little garam masala and green coriander leaves on top.
