Dahi fry
Dahi Fry is a tangy and flavourful Indian dish where yoghurt is cooked gently with spices to create a creamy, slightly thickened sauce that pairs perfectly with rice or roti. This simple yet delicious dish is a great way to elevate plain yoghurt into a comforting and satisfying meal.
Ingredients
1 cup = 250ml
- 1 ½ cups plain yoghurt (dahi)
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- 1 dried red chilli broken
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ¼ tsp asafoetida hing
- 1 tsp sugar optional
- 1 tbsp dried kasoori methi leaves
- 1- inch ginger finely chopped
- 1 clove garlic finely chopped
- Water as needed
- 1 sprig of curry leaves
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a mixing bowl, whisk the yoghurt until smooth.
- In a small bowl combine coriander powder, garam masala powder, Kashmiri red chilli powder, asafoetida, turmeric powder and salt. Mix well and set aside.
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add ginger, garlic and saute until it turns golden brown. Add dried red chilli and curry leaves. Sauté for a minute until aromatic.
- Reduce the heat to low and add the spice mixture and saute. Don’t burn the masalas, sprinkle water if needed. Be careful while adding water as it may splutter.
- Now carefully add the yoghurt to the pan. Stir continuously to prevent the yoghurt from curdling. Add the sugar (if using), and dried Kasoori methi leaves. Combine well.
- If the gravy is too thick, you can add a little water to achieve the desired consistency.
- Cook for about 2 minutes until the yoghurt is just warm.
- Adjust salt and spices to taste.
- Garnish with fresh coriander or curry leaves.
- Serve the Dahi Fry hot, accompanied by steamed rice, jeera rice, or roti.
- Enjoy the tangy, spicy, and creamy flavours of Dahi Fry!
Notes
- Use fresh, thick yoghurt (dahi) for the best taste and consistency. Avoid sour yoghurt as it can make the dish too tangy.
- Whisk the yoghurt until it’s smooth and creamy. This helps in avoiding lumps and ensures a smooth gravy.
- Cook the yoghurt mixture on low to medium heat. High heat can cause the yoghurt to curdle. Once the yoghurt mixture is added to the pan, cook it only until it’s heated through. Overcooking can cause the yoghurt to split.