Скачать или смотреть Office Ka Dabba EP-8 | Lahori Paneer & Dahi Bhalla | बिना सोडा भल्ले और लाजवाब पनीर की जोड़ी!

Office ka Dabba – Ep 8 ✨
Today’s dabba is packed with bold flavors and quick fixes – perfect for busy mornings!

🥘 Lahori Paneer – Soft paneer cubes tossed in a spicy, tangy masala inspired by the streets of Lahore! Bursting with flavor, this dish is a total lunch game-changer.

🥣 Instant Dahi Bhalla – No soaking, no grinding – just a 10-minute hack to get melt-in-mouth bhallas topped with chilled dahi and masalas. Cool, comforting, and so easy!

🧡 Healthy, tasty, and office-ready – because lunch should never be boring.

📦 Tag someone who’d love this dabba combo!
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Green Chutney :
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Tamarind Chutney :
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Lahori Paneer & Instant Dahi Bhalla
Ingredients:

For Lahori Paneer:

400g Paneer (cut into pieces)
Kashmiri red chilli powder
Salt
Turmeric powder
Oil (for shallow frying)
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
2 cloves
2 black cardamoms
1 onion (chopped)
1 tbsp ginger-garlic paste
½ tsp turmeric powder
½ tsp Kashmiri red chilli powder
2 tsp coriander powder
3 tomatoes (pureed)
½ cup beaten curd
Hot water (for gravy)
For Instant Dahi Bhalla:

½ cup urad dal (split and washed)
Salt
Warm water (for soaking)
Beaten curd
Sugar
Roasted cumin powder
Kashmiri red chilli powder
Green chutney (mint-coriander)
Sweet tamarind chutney


Process:
Lahori Paneer:

Marinate paneer with salt, turmeric, and red chilli powder. Coat well.
Heat 2 tbsp oil in a pan, shallow fry the paneer pieces until golden. Set aside.
In a separate pan, dry roast coriander seeds, cumin, pepper, cloves, and cardamom. Crush coarsely once cool.
In a kadhai, add oil, then sauté onions and ginger-garlic paste until golden.
Add dry spices (salt, haldi, chilli powder, coriander powder), sauté and add a splash of water to prevent burning.
Add tomato puree and cook covered for 5–7 minutes till half-cooked.
Stir in beaten curd slowly to avoid curdling. Cook for 2–3 minutes, then simmer covered for 5–7 minutes more.
Add the crushed masala and hot water as needed to make gravy.
Add the fried paneer and simmer until everything blends well.
Instant Dahi Bhalla:

Rub and clean ½ cup urad dal using a cloth. Grind to a smooth paste.
Whisk the paste well until light and fluffy (this helps avoid using baking soda).
Heat oil in a pan. Wet your hand, shape small bhallas and shallow fry until golden.
Soak fried bhallas in warm salted water for 10–15 minutes.
Squeeze gently to remove excess water.
In a serving bowl, spread whipped curd with sugar, place bhallas on top.
Garnish with roasted cumin, red chilli powder, green chutney, and tamarind chutney.