Spicy creamy yogurt curry (dahi ki subzi) is my go-to-food for when I am running short of fresh veggies at home. This curry tastes amazing with roti, paratha, rice and naan! People often have trouble avoiding curdling of yogurt in curries. With the tips and tricks shared in the video, this will become a child’s play!
Ingredients:
Yogurt/dahi (Thick, preferrably not sour) 1 cup
Kalonji/Nigella seeds 1/4 tsp
Jeera/Cumin seeds 1 tsp
Methi dana/ Fenugreek seeds 1/4 tsp
Mustard seeds ( 1/2 tsp)
Coriander seeds 1 tsp
Whole red chili (2)
Salt (as per taste)
Red chili powder ( 1/3 tsp)
Turmeric powder ( 1/2 tsp)
Kashmiri red chili powder (3/4 tsp)
Oil ( 2 tbsp)
Onions (2 medium sized)(chopped coarsely)
Adrak paste/Ginger paste ( 2 tsp)
Fresh coriander leaves (for garnishing)
Sounf/ fennel seeds 1 tsp (optional)
Method:
1. Set a nonsitck pan to heat at medium.2. Dry roast coriander seeds, fenugreek seeds, nigella seeds, mustard seeds, andcumin seeds.3. Transfer roasted seeds to a plate and allow to cool. Pound coarsely.4. Add two tbsp oil to the warm pan. Once warm, add whole chillies broken into two and saute for a few seconds.5. Add chopped onions and saute until light pink.6. Add ginger paste. Mix with onions and saute until onions turn dark pink.7. Add turmeric powder, red chilli powder, salt, and kashmiri red chilli powder.8. Saute spices for a few seconds. Mix-in the pounded spic mix. Switch off the heat.9. Allow to cool for 2-3 minutes.10. Stir in yogurt and mix gently. Add chopped coriander leaves and mix.11. Cover with lid and allow to stand for 10 minutes.12. Serve warm with roti, rice, naan, or paratha.