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Spicy creamy yogurt curry (dahi ki subzi) is my go-to-food for when I am running short of fresh veggies at home. This curry tastes amazing with roti, paratha, rice and naan! People often have trouble avoiding curdling of yogurt in curries. With the tips and tricks shared in the video, this will become a child's play

Complete written recipe at

Yogurt/dahi (Thick, preferrably not sour) 1 cup
Kalonji/Nigella seeds 1/4 tsp
Jeera/Cumin seeds 1 tsp
Methi dana/ Fenugreek seeds 1/4 tsp
Mustard seeds ( 1/2 tsp)
Coriander seeds 1 tsp
Whole red chili (2)
Salt (as per taste)
Red chili powder ( 1/3 tsp)
Turmeric powder ( 1/2 tsp)
Kashmiri red chili powder (3/4 tsp)
Oil ( 2 tbsp)
Onions (2 medium sized)
Adrak paste/Ginger paste ( 2 tsp)
Fresh coriander leaves (for garnishing)
Sounf/ fennel seeds 1 tsp (optional)

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