Recipes
Veg
Khatta-Meetha Dahi Besan Paneer 🥣 Creamy without cream. Rich without butter. Made with just 1 tsp oil and traditional Indian spices.
By Yashi Gupta
⏳ Prep Time: 15 minute
04 Jun 2026
2026-06-04T09:38:11.000Z
2.75
Nutritional Overview
Calories
275 kcal
Protein
16 gm
Carbs
19 gm
Fats
15 gm
Ingredients
• 50 g paneer, sliced or cubed • 150 g curd (preferably fresh) • 10 g besan (about 2 tsp) • 100 g onion, finely chopped • 5 ml oil (1 tsp) • ¼ tsp kalonji (nigella seeds) • ¼ tsp rai (mustard seeds) • ¼ tsp jeera (cumin seeds) • ¼ tsp methi seeds (fenugreek seeds) • ¼ tsp saunf (fennel seeds) • A pinch of hing • 1 tsp turmeric powder • ½ tsp red chilli powder (or as per taste) • Salt to taste • Kala namak to taste • ½ tsp sweetener of choice (optional, for the khatta-meetha touch) • Fresh coriander for garnish • Water as required
Method
Step 1
In a bowl, whisk together curd, besan, turmeric powder, red chilli powder, sweetener, and a little water until smooth and lump-free. . Heat tsp oil in a pan. . Add kalonji, rai, jeera, methi seeds, saunf, and hing. Let them crackle and release their aroma. . Add chopped onions and sauté until soft and translucent. . Add paneer slices along with kala namak and cook for – minutes. . Lower the flame and slowly pour in the curd-besan mixture while stirring continuously. . Add a little water if required to adjust consistency. . Bring to a gentle boil and simmer for – minutes until the gravy thickens beautifully. . Adjust salt, garnish with fresh coriander, and serve hot.
