Spicy Yogurt Curry
Creamy curries are the definition of comfort food. They’re guaranteed crowd-pleasers at parties or weeknight dinners. This Spicy Yogurt Curry - Dahi Tadka - Dahi Tikhari tastes great with rice or tortillas. This recipe uses plain yogurt as the base, with a few spices to create that creamy consistency like Kadhi. However, it does not contain chickpea flour.
Ingredients
- 2 tbsp ghee (clarified butter)
- 1/2 tsp cumin seeds
- 1 onion (small) (1 cup, chopped finely)
- 2 cups yogurt (plain)
- 1 green chilli (serrano pepper)
- 1 whole dried red chili peppers
- 10 curry leaves
- 1/4 tsp ground turmeric (haldi)
- 3/4 tsp ground coriander (dhaniya powder)
- 1/2 tsp salt
- 1/2 tsp red chili powder (cayenne pepper)
- 1/2 tsp garam masala
- 1/4 cup cilantro (finely chopped)
Instructions
Prep
- Keep the yogurt at room temperature. Whisk it before cooking
- Rinse and chop the onion and cilantro finely.
Cook
- In a pan on medium heat add ghee.
- When the ghee is hot add in cumin seeds.
- When the cumin seeds splutter add in whole died red chili pepper and serrano pepper. Next add in curry leaves and onions. Further, let the onions sauté until golden for a minute on 2.
- Add in ground turmeric, ground coriander, red chili powder, and salt. Stir well.
- Further, lower the heat and add in the whisked yogurt. Keep stirring on low heat until the yogurt comes to a boil. This step is key or else the yogurt will curdle. Once it boils, add in the garam masala and cilantro.
- Transfer to a serving bowl and serve over rice or with roti.