Doi Shobji (Dahi-Sabji/Yoghurt Vegetable Curry)

Doi Shobji (Dahi-Sabji/Yoghurt Vegetable Curry)


1 person made this

About this recipe: This is a comforting food for vegetarians-the gravy is creamy due to the use of dahi and the vegetables and soft, seasoned and chewy. Enjoy with paratha or pulao.

Taniya_Rahman Dhaka, Bangladesh


  • 3 tablespoons of soybean oil
  • 1/2 cup of onion paste
  • 1 teaspoon of ginger-garlic paste
  • salt as needed
  • 1/2 cup of cubed cauliflower
  • 1/2 cup of half boiled potatoes
  • ½ cup of cubed capsicum
  • 1/2 cup of sliced or cubed broccoli
  • 1/2 cup of cubed green papaya
  • 1/2 cup of cubed carrots
  • 1/2 cup of peas ( motorshuti)
  • 1/2 cup of borboti (long beans/ asparagus beans)
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of black pepper powder
  • 1/4 teaspoon of coriander powder
  • 1 cup of Greek yoghurt of tok doi ( dahi)
  • 2 tablespoons of pasted cashew nuts
  • a pinch of saffron soaked in water for coloring
  • chopped coriander leaves-as preferred


  1. Heat a pan with oil. Add the onion, ginger and garlic pastes and salt. When the pastes turn a bit reddish in color, add the cubed vegetables.
  2. When the vegetables soften add all the powdered spices
  3. When the vegetables have almost cooked, mix in the yoghurt, nut paste and soaked saffron coloring.
  4. Cook on low heat for 5-10 minutes with lid on.
  5. Sprinkle coriander leaves and serve.

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