Delicious Vegetarian Curries with a Bowl of Fresh Yogurt

In Indian households, you can almost always find a bowl of yogurt in the fridge. It’s fondly known as dahi. This white, creamy dish is more than just a cool treat. It is a versatile ingredient. You can enjoy it in countless ways. You can sweeten it with a touch of sugar. Alternatively, spice it up into a raita. Dahi is a staple that brings both flavour and health to our meals. High in protein and calcium, it’s not just delicious but also a boon for digestive health.

Inspired by our love for dahi, we’ve curated a selection of vegetarian curries that are not only satisfying but also healthy. These yogurt-based dishes are perfect for a nourishing winter meal. They combine the richness of yogurt with a medley of spices and fresh ingredients.

DAHI KI SABZI: A SIMPLE YET FLAVORFUL YOGURT CURRY

Ingredients:

• 2½ cups yogurt (dahi)
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 green chili, slit
• 1 medium onion, chopped
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala powder
• Salt to taste

Method:

1. Heat oil in a non-stick pan. Add cumin seeds and sauté for about 30 seconds until they begin to crackle.
2. Add the slit green chili and chopped onion. Sauté until the onion turns a golden brown.
3. Stir in the red chili powder, coriander powder, and turmeric powder, mixing well.
4. Slowly add the yogurt, stirring continuously as it cooks for 2-3 minutes on medium heat.
5. Finish with garam masala and salt. Cook for an extra minute.
6. Serve hot, garnished with a sprig of fresh coriander.

This simple dish combines the tanginess of yogurt with a blend of spices. It creates a comforting curry. This curry pairs perfectly with hot parathas or steamed rice.

DAHI WALE ALOO: SPICED POTATOES IN YOGURT GRAVY

Ingredients:

• 4 tbsp oil
• 2 black cardamom pods
• ½ tsp asafoetida (heeng)
• 2 green chilies, slit
• 1½ tsp cumin seeds
• 1 bay leaf
• 4 cups baby potatoes, peeled
• 1 cup onion, chopped
• 1½ tbsp ginger-garlic paste
• 1 tsp turmeric powder
• ¾ tsp chili powder
• 1 tbsp coriander powder
• 1 cup curd (yogurt)
• Salt to taste
• 1½ tbsp roasted gram flour (bhuna besan)
• ¼ cup water (for mixing with besan)
• 1 cup water
• 2 tsp dried fenugreek leaves (kasoori methi)
• A handful of fresh coriander, chopped
• 1 tbsp clarified butter (desi ghee)

Method:

1. Soak the peeled baby potatoes in cold water for 20 minutes. Meanwhile, heat oil in a pan and add black cardamom, asafoetida, green chili, cumin, and bay leaf, stirring until fragrant.
2. Add chopped onions and cook until golden brown. Mix in the ginger-garlic paste and sauté for 2-3 minutes.
3. Sprinkle in the turmeric, chili, and coriander powders, stirring to combine.
4. Whisk the curd and add it to the pan, increasing the heat to high. Stir continuously until the curd comes to a boil, then simmer until the oil separates from the masala.
5. Drain the potatoes and add them to the masala, seasoning with salt. Cook for 5 minutes, optionally adding more green chilies for extra heat.
6. Reduce the heat, cover, and cook for 15 minutes, checking the potatoes for tenderness.
7. Mix the roasted gram flour with ¼ cup of water and add to the pan, stirring to thicken the curry. Add another cup of water to adjust the consistency.
8. Finish with kasoori methi, chopped coriander, and a spoonful of ghee. Serve hot with your favourite Indian bread.

Dahi wale aloo is a comforting dish. The creamy yogurt gravy envelops tender baby potatoes. It is a perfect accompaniment for chapatis or naan.

DAHI CHANE KI SUBZI: CHICKPEAS IN SPICED YOGURT SAUCE

Ingredients:

• 1½ cups yogurt (curds/dahi)
• 2 cups soaked and boiled brown chickpeas (kala chana)
• 2 tbsp gram flour (besan)
• ½ tsp turmeric powder
• 1 tsp green chili paste
• 1 tsp chili powder
• Salt to taste
• 1½ tbsp oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds

For Garnish:

• Fresh coriander leaves, chopped

Method:

1. In a deep bowl, combine the yogurt and gram flour. Add turmeric, green chili paste, chili powder, salt, and ½ cup of water. Whisk until smooth and lump-free.
2. Heat oil in a deep non-stick kadhai, adding cumin and mustard seeds. When the seeds crackle, add the boiled chickpeas.
3. Pour in the yogurt mixture, stirring continuously as it cooks over medium heat for about 2 minutes.
4. Serve immediately, garnished with fresh coriander.

Dahi chane ki subzi is a hearty and nutritious dish. The earthiness of chickpeas is beautifully complemented by the creamy, spiced yogurt sauce. This dish is perfect for a wholesome meal, especially when paired with jeera rice or phulkas.

These yogurt-based vegetarian curries provide a delicious way to enjoy dahi. They also offer a nutritious and satisfying choice for your winter meals. Each dish showcases the versatility of yogurt. It transforms simple ingredients into rich, flavourful curries. They are sure to warm you up on a cold day. You may enjoy the simplicity of Dahi Ki Sabzi. The comfort of Dahi Wale Aloo could be your preference. Perhaps you like the heartiness of Dahi Chane Ki Subzi. There’s a yogurt curry here to suit every taste.