Name: Dahi Ki Kadhi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 500 g Yoghurt; 50 g Gram flour; 1 litre Water; 100 ml Oil; 1 tbsp Garlic Paste; 2 Green Chillies; 1 tsp Turmeric Powder (Haldi); 1 tsp Salt; 1 tsp Chilli powder; Coriander

1

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

2

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

3

Set the yoghurt mixture aside and heat up the oil in another pan on low heat

4

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

5

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

6

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

7

Reduce the heat until the curry is gently simmering and allow to cook for 15-20 minutes until the desired consistency is reach

8

Garnish with finely chopped coriander then serve immediately with makki ki roti and enjoy!