Kashmiri Dahi
Experience the rich and aromatic flavors of authentic Kashmiri cuisine with this delectable 'Kashmiri Dahi' recipe. This yogurt-based curry is an exquisite blend of creamy, tangy yogurt and earthy spices like asafoetida, cumin, and Kashmiri red chili powder, all tempered in fragrant mustard oil for a bold and distinctive taste. The addition of gram flour lends a velvety texture, while a gentle simmering process ensures the perfect balance of flavors. Ready in just 30 minutes, this comforting vegetarian dish is perfect alongside steamed rice, naan, or roti. Garnished with fresh coriander, it’s a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 500 grams Yogurt (plain, full-fat)
- 2 tablespoons Mustard oil
- 1 pinch Asafoetida (hing)
- 1 teaspoon Cumin seeds
- 2 Dried red chilies
- 1 Bay leaf
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon Gram flour (besan)
- 250 milliliters Water
- 1 teaspoon Salt
- 1 tablespoon Fresh coriander leaves (optional, for garnish)
Instructions
In a large mixing bowl, whisk the yogurt until smooth and creamy. Set aside.
In a small bowl, mix the gram flour (besan) with 2-3 tablespoons of water to form a smooth paste. Add this paste to the yogurt and whisk thoroughly to ensure no lumps. Set aside.
Heat mustard oil in a deep pan over medium heat until it starts to shimmer. Reduce the heat to low and add a pinch of asafoetida, cumin seeds, dried red chilies, and the bay leaf. Sauté for about 30 seconds until they release their aroma.
Add turmeric powder, coriander powder, and Kashmiri red chili powder to the pan. Stir for a few seconds to toast the spices, being careful not to burn them.
Slowly add the yogurt mixture to the pan, stirring continuously to prevent curdling.
Pour in 250 milliliters of water and add salt. Stir well to combine all the ingredients.
Increase the heat to medium and allow the mixture to come to a gentle boil, stirring occasionally.
Reduce the heat to low and let it simmer for about 10-12 minutes, stirring occasionally, until the flavors meld and the curry thickens slightly.
Remove the pan from heat and let it cool slightly before garnishing with fresh coriander leaves, if desired.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 25.3 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 706 mg | 54% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
