Yoghurt Curry
Yoghurt Curry
5 from 1 vote
Prep: 15 minutes
Cook: 45 minutes
Total Time 1 hour
Servings: 6
Yoghurt curry is referred to as dahi ki kadhi. Cooked and thickened with plain yoghurt and gram flour to make a delicious curry. This lightly spiced vegetarian curry goes well with makki di roti, a maize flour flatbread.

Nutrition: per serving



Yoghurt Mixture (Lassi)

  • 500 g Yoghurt
  • 50 g Gram flour
  • 1 litre Water


  • 100 ml Oil
  • 1 tbsp Garlic Paste
  • 2 Green Chillies
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 1 tsp Chilli powder
  • Coriander


  • 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
  • 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
  • Set the yoghurt mixture aside and heat up the oil in another pan on low heat
  • 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
  • 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
  • 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
  • Reduce the heat until the curry is gently simmering and allow to cook for 15-20 minutes until the desired consistency is reach
  • Garnish with finely chopped coriander then serve immediately with makki ki roti and enjoy!

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