Dahi Waala Paneer: Paneer recipe without tomato

In this article, we will learn a paneer recipe without tomatoes. Paneer can be mixed with various ingredients and provides ample opportunities to create tempting dishes without relying on tomatoes. In relation to Indian cuisine, the blend of flavors and textures always delights your taste buds. One such delectable dish that perfectly captures this essence is “Dahi Waala Paneer.” This delightful recipe combines the creaminess of paneer (cottage cheese) with the tanginess of yogurt (dahi), creating a savory and aromatic dish that will leave you craving more.

Dahi Waala Paneer emerges from North India, and the region is known for its adoring dairy dishes, where paneer holds a special place in the hearts of many. Its genuine foundation is lost in time; however, it has been loved for centuries. Over the years, it has changed and adapted to become a unique local alternative.

Paneer recipe without tomato

Dahi Paneer Recipe

This lip-smacking dish brings collectively the richness of paneer with the tanginess of yogurt, making it a satisfying desire for both vegetarians and non-vegetarians alike. What sets this dish apart is, that it is a paneer recipe without tomato which provides a refreshing twist to standard paneer dishes.


For marination:

  • Mustard oil – 1 tbsp
  • (Kashmiri) red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric – 1/4 tsp
  • cumin powder – 1 tsp
  • Kasuri methi – 1 tsp
  • Salt to taste
  • Paneer 500 gm
  • Oil -2 tbsp for shallow frying the paneer

For gravy:

  • Melon seeds (Magaj)-1/4th cup
  • Cashew nuts (Kaju)- 1/4th cup
  • Dahi – 2 cups
  • Spicy red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric – 1 tsp
  • Salt to taste
  • Mustard oil – 2 tbsp
  • Cumin seeds – 1 tsp
  • Green cardamom – 2-3 pods
  • Cloves – 2-3 nos.
  • Green chilies – 2-3 (chopped)
  • Ginger – 1 inch (julienned)
  • (Kashmiri) red chili powder – 1 tbsp
  • Hot water as required
  • Garam masala – 1 tsp
  • dry fenugreek leaves – 1 tsp

For garnish

  • Beaten yogurt for garnish
  • Chilly oil for garnish
  • Fresh mint
  • Fresh coriander leaves as required

Step-by-Step Recipe

Marinating the Paneer

  • In a bowl take the paneer cubes and add the ingredients (Mustard oil, Kashmiri red chili powder, Coriander powder, Turmeric, cumin powder , dry fenugreek leaves (Kasuri methi), and Salt). Ensure that the paneer cubes are evenly coated with the ingredients. Keep aside the marinate for 15 minutes.
  • Turn on the heat over medium flame, set a pan and add oil to it. Shallow fry the marinated paneer from all sides until the paneer gets some color from all sides, keep the paneer aside to be used later.

Preparing the Paste

Now, boil the cashew nuts & melon seeds together for 7-8 minutes. Strain out from warm water and grind to make a nice paste. Further, take a bit large size bowl, add curd along with the ground cashew and melon seeds into a paste, add the spices & salt to taste, blend nicely, and hold aside for use later in making the gravy.

Preparing the gravy

  • Heat mustard oil in a pan over a high flame until it reaches its smoking point. Once the oil is hot and smoky, reduce the flame to low and add cumin seeds, cardamom, cloves, green chilies, and ginger. Stir well and cook for a minute.
  • Next, on low heat sprinkle in the Kashmiri red chili powder. To prevent the chili powder from burning, add a small amount of water. Stir it and cook it well for a few seconds.
  • Further, 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 10-12 minutes or until it thickens, while keep stirring in short intervals. If the gravy becomes too thick, add some hot water, and adjust the consistency according to your preference.
  • Now, add the shallow-fried paneer, garam masala & kasturi methi (dry fenugreek leaves), stir gently & cook for 2-3 minutes.
  • Check for the seasoning and adjust accordingly, finally add chopped coriander leaves, and fresh mint leaves.
  • Turn off the flame and add beaten yogurts and chili oil for garnish.
  • Your dahi wala paneer is ready (a delicious paneer without tomato) serve it hot with some roti, naan, or any Indian bread of your choice.


  • For the best taste and texture, use fresh and high-quality paneer.
  • Customize the spiciness to your liking by adding red chili powder and green chilies.
  • for a healthier choice by substituting regular yogurt with Greek yogurt or low-fat yogurt.
  • To balance the tanginess of the yogurt, simply add a pinch of sugar.
Health Benefits

The Dahi Wala Paneer recipe is fully packed with nutrients, as its key ingredients include paneer and dahi (yogurt). Paneer contains high levels of protein, calcium, and phosphorus, which might be important for sturdy bones and muscle tissues. Dahi (yogurt) aids digestion and contains probiotics, which might be true for the gut. Moreover, it is an exceptional option for people with tomato allergies or other health concerns.

1.. How do I make paneer from yogurt?

Step 1: Heat yogurt on medium heat and let it boil. Step 2: Take 1 1/2 cups of leftover yogurt and whisk it well. Step 3: Reduce the flame and add the whisked yogurt. Step 4: In a few minutes, you will see the milk solids separating and water getting released.

2. What is the other name for paneer?

Paneer is known as “cottage cheese” in most countries, except in India and Pakistan, where it is called “paneer.” However, in Odisha and Bengal, it is also known as “chhena.”

3. Which paneer is the most expensive in the world?

If you have not tried it, let me tell you that the world’s most expensive paneer is made from donkey milk in Serbia’s Jezavica. It is said that one kilogram of paneer is produced from 25 kilograms of donkey milk, and its taste is like sheep’s milk paneer.

Leave a comment