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اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Dahi Ki Kadai

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5 from 3 votes
This yoghurt-based curry is prepared with plain yoghurt and gram flour and cooked until thickened for a delicious, lightly spiced curry. A popular vegetarian curry recipe across India this dahi ki kadai recipe is a great comfort food for the cold, winter nights.
Dahi Ki Kadai
Dahi Ki Kadai

Dahi Ki Kadai

This yoghurt-based curry is prepared with plain yoghurt and gram flour and cooked until thickened for a delicious, lightly spiced curry. A popular vegetarian curry recipe across India this dahi ki kadai recipe is a great comfort food for the cold, winter nights.
5 from 3 votes
Print Pin Rate
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 312

Ingredients

Yoghurt Mixture (Lassi):

  • 750 g Yoghurt
  • 2 tbsp Gram Flour Besan
  • 1.5 L Water

Curry:

  • 75 g Ghee Butter
  • 1 Garlic Bulb
  • 3 Green Chillies
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 50 ml Water
  • 2 tbsp Rice
  • Coriander

Instructions

  • In a bowl add the gram flour to the yoghurt then whisk until there are no visible grains of the gram flour present in the mixture
  • Add the water into the yoghurt mixture and whisk vigorously until the yoghurt is fully dissolved into the water and a smooth mixture with no lumps forms
  • Set the yoghurt mixture aside and heat up the oil in another pan on low heat
  • Add the garlic paste and halved green chillies ensuring that the oil is not too hot as the garlic paste will burn and sauté for 1-2 minutes until fragrant
  • Add the chilli powder, turmeric powder and salt then cook the spices on medium heat for 3-4 minutes – add 1-2 tablespoons of water to ensure that the spices do not burn – the water will help to release the colour of the spices
  • Add the rice grains then cook for 3-4 minutes
  • Add the yoghurt mixture to the pan and stir continuously on medium heat until the mixture comes to a boil – do not stop stirring until the mixture has come to a complete boil as otherwise the yoghurt mixture will curdle, and this will result in there being lumps in the curry
  • Reduce the heat until the curry is gently simmering and allow to cook for 35-40 minutes until the desired consistency is reach
  • Add the finely chopped coriander and cook for 1-2 minutes
  • Your dahi ki kadai is ready!

Video

Nutrition

Calories: 312kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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