Ayushmann Khurrana, known for his love for desi Punjabi food, recently shared his favourite recipe for Dahi ki Sabzi in an interview with Curly Tales. This simple and quick sabzi can be prepared in less than 10 minutes, making it an ideal summer dinner option.
Ingredients
- 1 cup fresh curd
- 2 tbsp besan (gram flour)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chilli, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- 1 tbsp oil
- 1/2 tsp cumin seeds
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
- 2 cups water
Step-by-Step Instructions
Step 1: Prepare the Curd
Whisk the fresh curd until smooth and set it aside.
Step 2: Chop Vegetables
Finely chop the onion, tomato, and green chilli. Keep them ready.
Step 3: Temper the Spices
Heat oil in a kadhai (wok) over medium flame. Add cumin seeds and a pinch of asafoetida. Let them crackle for a few seconds.
Step 4: Sauté Onions and Aromatics
Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and green chilli. Cook for about a minute until the raw smell disappears.
Step 5: Cook the Tomatoes and Spices
Add the chopped tomatoes, turmeric powder, besan, red chilli powder, coriander powder, and salt. Mix well and cook until the tomatoes become soft and the mixture releases oil.
Step 6: Add the Curd Mixture
Lower the flame to prevent curdling. Slowly pour in the whisked curd while stirring continuously. Add 2 cups of water and mix well. Simmer the sabzi for 8–10 minutes, stirring occasionally, until it thickens slightly.
Step 7: Garnish and Serve
Once the sabzi reaches a desired consistency, turn off the heat. Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.
This Dahi ki Sabzi is a comforting and nutritious dish that comes together in no time. Perfect for a light summer dinner, it pairs well with any Indian bread or rice. Enjoy the authentic Punjabi flavours with minimal effort!
