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Yoghurt Shorba


  • To make paneer, place the milk in a large heavy-bottomed pot and bring to the boil. Then add the vinegar and salt, and gently mix until the milk fat separates from the water (curdles).
  • When ready, drain the hot mixture through moistened muslin cloth. Then tighten the muslin, place the parcel in a large bowl and place a heavy weight on top (to squeeze out extra water). Set aside for 15 mins.
  • Then cut the cheese into small cubes and fry in vegetable oil. Dry on kitchen paper towels and set aside.
  • Combine the yoghurt, flour and turmeric. Then transfer to a large heavy-bottomed with the water, garlic and ginger. Bring to the boil, regularly whisking.
  • At the same time, heat 1 tbsp vegie oil in a wok (or large non-stick pan) and gently fry the mustard seeds, chillies, coriander and cumin seeds and the curry leaves. Then transfer the spices to the soup with the salt and gently cook for a few minutes.
  • To serve, spoon the soup into individual bowls and garnish with the corn, paneer and radishes.
  • Davinder Bedi - Bedi's Restaurant, South Melbourne


  • 2 litres milk
  • 100 ml white vinegar
  • a pinch of salt
  • 500 gm plain yoghurt
  • 3 tbsp chickpea flour (besan flour)
  • a pinch of turmeric
  • 2 cups water
  • 2 garlic cloves, crushed
  • ½-1 tspn freshly grated ginger
  • vegetable oil
  • ¼ tspn mustard seeds
  • 4 dried whole red chillies
  • ¼ tspn coriander seeds
  • ¼ tspn cumin seeds
  • 6 curry leaves
  • 1 tspn sea or rock salt
  • 1 corn cob, kernels removed
  • ¼ cup paneer (see recipe below)
  • 2 radishes, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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