INGREDIENTS
Dahi Paneer
Servings - 4
INGREDIENTS

Cashews - 30 grams
Water - 50 milliliters
Mustard oil - 1 tablespoon
Salt - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Paprika - 1/2 teaspoon
Dry fenugreek - 2 teaspoons
Paneer - 280 grams
Water - 30 milliliters
Curd - 350 grams
Paprika - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Oil - 2 tablespoons
Ginger - 25 grams
Dry red chili - 3
Black cardamom seeds - 1/8 teaspoon
Salt - 1 teaspoon
Water - 100 milliliters
Coriander - for garnishing
PREPARATION
1. In a bowl, add 30 grams cashews, 50 milliliters water and soak for 1 hour.
2. In a mixing bowl, add 1 tablespoon mustard oil, 1/4 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 2 teaspoons dry fenugreek and mix it well.
3. Add 280 grams paneer and mix it well.
4. Marinate for 20 minutes.
5. In a blender, add the soaked cashews, 30 milliliters water and blend it into a paste.
6. In a mixing bowl, add 350 grams curd, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, blended cashew paste and mix it well.
7. Take a skillet, add the marinated paneer in it and mix it well.
8. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
9. Remove it from heat and keep aside.
10. Heat 2 tablespoons oil in a skillet, add 25 grams ginger, 3 dry red chili, 1/8 teaspoon black cardamom seeds and stir for 2 - 3 minutes.
11. Then, add the prepared curd mixture and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon salt and mix it well.
14. Add 100 milliliters water and mix it again.
15. Bring it to a boil.
16. Now, add the cooked paneer and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.