Place a strainer over a large deep bowl. Spread a thin muslin cloth or cheese cloth over the strainer. Pour the curd and bring together the edges of the cloth. Then wring the cloth to drain up excess whey from curd. (check pics in the post)

Place 2 to 3 heavy ceramic bowl or a heavy object over the pack of yogurt. Refrigerate the whole thing for 12 to 14 hours. The whey drips and gets collected to the bowl. Later hung curd is ready.

Crumble paneer and add it to a mixing bowl along with hung curd.

Add all the other ingredients - ginger, garlic, chilli, garam masala, onions, cashews and coriander leaves.

Mix well just to make a non sticky dough. If the dough is still sticky add more bread crumbs.

Divide the dough to equal sized balls. Flatten them.

Then roll them in besan or any flour you prefer. Shake them off gently to remove excess flour. Set aside for 5 to 7 mins.

Heat up oil for shallow frying. Test if the oil is hot enough by dropping a small portion of the mixture. It should sizzle, rise up and not turn brown.

Gently drop the dahi kabab one after the other. Regulate the flame to medium.

Do not disturb them for a few minutes. When one side turns golden, flip them and fry on the other side as well.

Fry all the dahi kababs in batches until golden and crisp.

Serve dahi kabab hot with coriander chutney, green chutney or mint chutney.