Beautiful Indian Curries with Purabi Dahi
India is a land of vivid colours, cultures, and cuisines. We love to eat and cook as well. Here are some popular Indian cuisines from three different states made with a common ingredient, curd. Let’s celebrate unity amongst the diversity just like our country.
Punjabi Kadhi Chawal
Ingredients for Kadhi:
- Purabi Curd: 2 cups
- Gram flour: 3 tbsp
- Whole spices: 4 red chilies, Pinch of asafetida, 1/4 tsp fenugreek seed, 1 tsp mustard seed
- Ginger-garlic paste: 2 tsp
- Green chili (finely chopped)
- Red chili powder, turmeric powder: 1 tsp each
- Salt to taste
Ingredients for pakodas:
- Gram flour: 2 cups
- Chili powder: 1 tsp
- Baking soda: 1/2 tsp
- 1 onion (finely chopped)
- 1 tsp green chili paste
- 2 tbsp coriander leaves (finely chopped)
- Salt to taste
- Oil for deep frying
- Take a mixing bowl and add gram flour, chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
- Add water little by little and make a thick batter.
- Make pakodas from the batter and drain them on a kitchen paper to remove out the excess oil.
- Take a big mixing bowl, whisk curd with gram flour and water.
- Make a smooth mixture without any lumps. Add red chili powder, turmeric and salt.
- Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida.
- When cumin seeds start to crackle add green chili, ginger and garlic paste.
- Stir well and add the curd mixture while stirring constantly otherwise lumps will form.
- Now lower down the heat stirring constantly till it starts boiling and let it simmer for 10 -15 minutes on low heat till the kadhi gets thickened.
- Now add the fried pakodas to the kadhi and garnish with the coriander leaves.
- Serve the Punjabi kadhi hot with steamed rice.
Bengali Doi mach (Fish in Curd Sauce)
- Rohu fish or any kind of fleshy fish: 6/7 pieces
- Onion: chopped (1 medium)
- Ginger-garlic paste: 2 tablespoon
- Onion: 1 small (chopped)
- Purabi plain dahi: 1 cup
- Turmeric, cumin, coriander and red chili powder: 1/2 teaspoon each
- Whole garam masala: 1 teaspoon
- Green chilies: 3/4
- Lightly fry the fish pieces with salt, turmeric and cumin powder in a skillet.
- In the remaining oil add whole garam masala and fry the chopped onion until translucent.
- Add ginger-garlic paste for 2-3 minutes with 2 green chilies. Stir it for 2-3 minutes.
- Add turmeric powder, cumin, red chili and coriander powder. Keep stirring for 3 minutes. Add the curd.
- Stir well and add 1 cup of water. Mix well. Let it simmer.
- Add salt, sugar and remaining green chilies. Add fish pieces and cover on medium heat.
- Cook for 7/8 minutes. Adjust salt and sugar and serve with steamed, hot rice.
Kashmiri Dum Aloo
- Baby Potatoes - about 1/2 kg or 5/6 Usual potatoes
- Whole garam masala - 1 cinnamon, 3 cloves, 1 black cardamom
- Kashmiri chili powder - 3 tsp
- Fennel powder - 3 tsp
- Dry ginger powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Asafetida - 1/4 tsp
- Cumin seeds - 1 tsp
- Purabi Dahi - 3/4 cup
- Water - 1 cup
- Mustard oil - 4 tbsp
- Wash the potatoes and boil for 5 minutes till partially cooked. Drain and cool.
- Peel the skin of the potatoes and prick holes around each potato using a fork..
- Take about 3 tbsp of water in a small bowl and make a paste with all the dry spices.
- Heat oil in a pan and add the potatoes. Pan fry it till all sides turn golden brown and become crisp. Keep aside
- In the same pan add the cumin seeds and whole garam masala.
- After few seconds, add the spice mixed water. Let it cook for couple of minutes.
- Whisk the curd well and add it to the pan. Reduce the heat to low and keep stirring continuously when adding the curd to prevent it from breaking.
- Add water and required salt. Bring to a boil.
- Reduce the flame to low and add the pan fried potatoes.
- Cover and let it cook on low heat for 5-10 minutes. The gravy will thicken a bit and the potatoes will absorb the spices.
- Finally garnish with coriander leaves and switch off.