The Indian festive season always gets my creative juices flowing. Be it with my writing, art or my time in the kitchen. Maybe it is the change in the season – usually the beginning of Fall, the slight crispness in the air or the turning of the leaves, but this is usually the time of the year that I immerse myself in developing new recipes and recreating old favourites. When I woke up this morning, I had a long to-do list already waiting for me. Apart from the regular everyday household chores there was one main task that I had set aside to do – to make a huge batch of Gujiyas to freeze for my upcoming annual Diwali dinner party. What I hadn’t planned however, was the sudden dip in temperature! The sudden chill gave a strong craving for Paneer Makhani – often known as the vegetarian man’s Butter Chicken, and fresh warm Garlic Naan. Except, I had decided to create a lower fat version which is my Dahiwali Paneer recipe. I don’t really enjoy eating Butter Chicken. Yes, you heard me right, and no, I’m not kidding! Whenever I refuse to order this age-old dish at any restaurant, people dining at my table often look at me like I’m from out of space. But it’s true, I’m not really a fan of this dish that is considered to be the epitome of Indian cuisine. Infact, I honestly think it is way too rich to my liking, and ridiculously sweet, if I may say so. Although Hubby Dear and Baby Dude always lick their plates clean of this dish whenever they get the opportunity to dig into it, they really haven’t even once asked me to try my hand at it in the kitchen. I’m personally not in favour of cooking with cream and/or milk and find myself avoiding recipes that call for them. There’s something about adding cream to my food that makes me uneasy. While I happily add dollops of cream to make my own chocolate desserts, adding it to my actual meal gives me the jitters. So clearly, Butter Chicken or Paneer Makhani, which is as rich as the amount of cream and/or milk added to it, steered clear from my stove. Until today that is. The strong hankering I woke up with had my mind made. I was going to create an equally rich and lip-smacking curry, and cream would be nowhere near the picture! And that is how dear readers, this recipe for my Dahiwali Paneer was born. This is a great recipe to adorn your dinner table for Diwali and I promise will have your family and friends licking their fingers until the very last drop. If you enjoyed this recipe, then you will surely love my Matar Paneer and Dahiwali Chicken Curry recipes as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
