Dahi Bhindi or kadhi / Okra in yoghurt curry base [step-by-step recipe]
Try this hung curd based Indian curry – ‘Keto Punjabi Kadhi’ full of fats and super low in carbs. Another full-fat, delicious option for vegeterian ketoers.
Servings Prep Time
3servings 3hours
Cook Time
20minutes
Servings Prep Time
3servings 3hours
Cook Time
20minutes
Ingredients
Instructions
  1. Melt 1 tbsp of ghee in the pan. Add onions, garlic and ginger and cook them for 2 minutes.
  2. Take the cooked onions and ginger-garlic and grind them to form a smooth paste. Add 1tbsp water if it becomes difficult to grind.
  3. Paste should be smooth without lumps
  4. Add another tsp pg ghee and melt it . Add the mustard, cumin, asafoetida and curry leaves and let the seeds splatter
  5. Add the onion paste along with red chilli powder, turmeric, salt and cumin powder.
  6. Keep the paste aside, in a second pan. Add some ghee and fry the okra until it turns dark green
  7. Take the hung curd and add to the paste in the pan, mix well.
  8. Add about 1.5 cups of water as the curry is too thick. Original recipe demands for gram flour and water to make it thick. We are already using thick hung curd for this. So, You won’t be needing any thickener for the curry. Mix well and let it simmer for 5-7 minutes. Keep the flame low always and just when the mixture begins to boil, add fried bhindi.
  9. Add the fried bhindi/ okra and give it a mix.
  10. Add chopped coriander and garam masala to garnish just before serving

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