Dahi Paneer & Dosti Roti I No Onion No Garlic Paneer Recipe I दही पनीर I Pankaj Bhadouria
Sharing today a recipe of Dahi Paneer & Dosti Roti. Dahi Paneer is a no onion no garlic paneer recipe that can be made for festivals or days when we do not use onion garlic. To complete the meal, along with the Dahi Paneer there is a Dosti Roti i.e. 2 rotis cooked together which are paper thin rotis.
Also sharing 3 tips for the perfect dahi paneer recipe to ensure the curd doesn’t curdle, paneer does not turn chewy or rubbery on frying and how to cook 2 rotis together.
This Dahi Paneer & Dosti Roti is an excellent Jain recipe as well.
Try out the Dahi Paneer & Dosti Roti for special occasions or everyday meals!
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Recipe:
Dahi Wala Paneer
Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
300g paneer
2 tbsp oil
2 tsp kashmiri lal mirchi
1 tsp coriander powder
½ tsp turmeric powder
2 tsp kasuri methi
Salt to taste
For gravy:
¼ cup melon seeds
¼ cup cashew nuts
2 cups curd
3-4 green cardamom
2-3 cloves
1 tsp chopped green chillies
1 tsp chopped ginger
1 tsp garam masala
1 tsp kasuri methi
Fresh coriander leaves as required
Method:
Cut paneer into cubes of desired size. Sprinkle some red chili powder, turmeric and salt over the paneer and set aside for 10 minutes.
Heat 1” oil in a pan and fry the marinated paneer from all side until the paneer gets some colour from all side, remove the paneer in a bowl of water to ensure that the paneer stays soft.
Boil the cashew nuts & melon seeds together for 7-8 minutes. Strain out from hot water and grind to make a fine paste.
For making the gravy, set a pan on high heat, add the oil. To moderately hot oil, add the cardamom, cloves, green chillies & ginger, stir & cook for a minute.
Lower the heat and add the turmeric powder and kashmiri red chilli powder, add a little water to avoid the chilli powder from burning, stir & cook briefly for few seconds.
Now, add the whisked curd mixture, cashew paste & stir continuously on low flame. Bring to a boil and add in the spices.
Once the gravy starts to boil, cook on medium high flame for 10-12 minutes or until it thickens.
Add in the fried paneer, salt, garam masala & kasuri methi, stir gently & cook for 2-3 minutes.
Garnish with freshly chopped coriander leaves and serve.
Dosti Roti
Ingredients:
1 cup refined flour
1 cup whole wheat flour
¼ teaspoon salt
2 tablespoons oil, plus for brushing the dough
Method:
Mix together the refined flour, wholewheat flour and salt and knead into a soft dough. Set the dough aside, covered, for 10 minutes.
Add the oil to the dough and knead till all the oil is absorbed. Divide the dough into 6 equal sized balls.
Dust the balls with refined flour and roll out into 6-inch rounds. Brush one round liberally with oil. Place another round over it. Dust well with flour and roll out the twin rounds (dosti) into 12-inch circles.
Heat a large tawa. Place a dosti roti on it and cook till bubbles appear. Flip the roti and cook the other side as well, taking care not to cook it for too long or the roti will become crisp and hard.
Remove from the tawa and immediately separate the two roti. Fold each one twice into a triangle and cover with a cloth immediately to keep it warm and soft.
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