Dahi ki subzi | How to make Dahi ki subzi

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ByPallavi Aggarwal
Created on 23rd May 2017
  • Dahi ki subzi, How to make Dahi ki subzi
Dahi ki subziby Pallavi Aggarwal
  • Dahi ki subzi | How to make Dahi ki subzi (2 likes)

  • 0 reviews
    Rate It!
  • By Pallavi Aggarwal
    Created on 23rd May 2017

About Dahi ki subzi

A very quick and tasty recipe that you can prepare in a jiffy

Dahi ki subzi is a delicious dish which is liked by the people of every age group. Dahi ki subzi by Pallavi Aggarwal is a step by step process which is best to understand for the beginners. Dahi ki subzi is a dish which comes from Rajasthan cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Dahi ki subzi takes 5.0 for the preparation and 5.0 for cooking. The aroma of this Dahi ki subzi make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Dahi ki subzi will be the best option for you. The flavor of Dahi ki subzi is unforgettable and you will enjoy each and every bite of this. Try this Dahi ki subzi at your weekends and impress your family and friends.

  • Prep Time5mins
  • Cook Time5mins
  • Serves2People
Dahi ki subzi

Ingredients to make Dahi ki subzi

  • Dahi 200g
  • 1 (thinly sliced) onion
  • 1 -2 (chopped) green chilly
  • 1 tsp jeera
  • 1tsp haldi
  • salt as per taste
  • 1 tbsp oil
  • pinch of hing (optional)

How to make Dahi ki subzi

  1. Take a pan. Put 1 tbsp oil and let it heat for few seconds.
  2. Add jeera and let it splutter.
  3. Now add sliced onion and saute it until the onion turns brown.
  4. Add green chillies. Add salt and haldi.
  5. Saute for 2-3 minutes. Now switch off the flame. Let the tadka cool down a bit.
  6. Add the curd only before serving otherwise it would become runny and might curdle due to heat. The curd should be at room temperature.
  7. garnish with coriander. Tadaaaaa its ready!!!

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