To make Paneer Ki Sabji vegan, substitute the paneer with tofu or a plant-based paneer alternative. Additionally, replace the dahi (yogurt) with a dairy-free yogurt made from almond, coconut, or soy.

If you don't have besan (gram flour), you can use cornstarch or all-purpose flour as a thickening agent. For panch phoran masala, you can use a mix of cumin and mustard seeds if you don't have the full spice blend.

Store any leftover Paneer Ki Sabji in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving. If you want to keep it longer, consider freezing it for up to a month.

Paneer Ki Sabji pairs wonderfully with steamed basmati rice, jeera rice, or roti. You can also serve it with a side of cucumber raita or a fresh salad for a complete meal.

To make Paneer Ki Sabji, heat oil in a pan, add panch phoran masala, green chillies, and onion, and sauté for 2 minutes. Then, add paneer, red chilli powder, and salt, followed by turmeric. Cook for 2 minutes, then mix in curd and roasted besan. Add water and cook for 3-4 minutes before finishing with garam masala and fresh coriander.