Dahi Ki Kadhi

Name: Dahi Ki Kadhi – Yogurt Curry Recipe
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

Dahi ki kadhi is a traditional Indian yogurt-based curry thickened with gram flour and tempered with garlic and green chillies. It's a tangy, creamy comfort dish that pairs perfectly with rice or bread.

🌍Indian 🌍Pakistani 🥗Vegetarian 🏷️Cooking 🏷️Curry 🏷️Food

Total

1h

Servings

6

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Cookwithnabeela · by by Nabeela Kauser

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

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Instructions

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!

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Tips & Notes

Pro tips

Whisk gram flour with water into a smooth paste before adding to prevent lumps in the final curry.
Temper the oil with garlic paste and green chillies before adding yogurt to build deep flavor and reduce curdling risk.
Stir continuously while adding yogurt to ensure even cooking and a silky consistency throughout.
Simmer on low heat after adding yogurt—high heat will cause it to curdle and separate.

Substitutions

Gram flour → chickpea flour (same weight; identical result)
Plain yogurt → Greek yogurt (use 400 g and add 100 ml water for thinner consistency)
Green chillies → 1/2 tsp green chilli powder (adjust to taste)
Oil → ghee (same quantity; adds richness)

Storage & make-ahead

Store dahi ki kadhi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent separation.

Common Questions

How do I prevent yogurt from curdling in dahi ki kadhi?

Add yogurt slowly to the hot oil and spice base while whisking constantly. Maintain gentle heat and stir continuously to prevent curdling.

Can I make dahi ki kadhi ahead of time?

Yes, dahi ki kadhi can be prepared 1–2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally.