firstly, in a bowl take 12 cubes of paneer. make sure to use fresh and soft paneer else the curry does not taste good.

add ¼ tsp turmeric and ¼ tsp chilli powder. mix gently making sure all the spices are well coated.

cover and allow to marinate for 30 minutes.

in a large kadai heat 2 tbsp oil. add 2 bay leaf, 5 cloves, 3 pods cardamom, 1 tsp kasuri methi and 1 tsp cumin.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder and 2 tbsp besan.

roast on low flame until the spices turn aromatic and besan is cooked well. make sure to roast really well, else there will be a raw flavour of besan in the curry.

now add 2 cup curd and stir continuously. whisk the curd really well before adding, else there are chances curd to split.

keep stirring continuously, until the oil releases from the mixture.

now add 1 cup water and ¾ tsp salt. mix well adjusting the consistency as required.

after marinating the paneer for 30 minutes, in a pan heat 2 tsp oil.

roast ½ onion and ½ capsicum until it turns crunchy.

further, add marinated paneer and roast for a minute.

transfer the roasted paneer into the curry and mix well.

cover and simmer for 5 minutes or until the flavours are absorbed well.

also, add 2 tbsp coriander and ¼ tsp garam masala. mix well.

finally, enjoy dahi paneer ki sabji with roti or phulka.