Rajasthani Style Yogurt and Chili (Dahi Mirchi)

Ingredients

• 8 pieces Green Chilies (washed, stems removed, slit lengthwise)
• 1 cup Plain Yogurt (full‑fat, whisked smooth)
• 5 pieces Garlic Cloves (peeled)
• 3 tbsp Mustard Oil (heated until shimmering)
• 0.5 tsp Panchphoran (whole five‑spice blend)
• 1 tsp Coriander Powder (roasted)
• 0.5 tsp Kashmiri Red Chili Powder (mild, gives red colour)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Asafoetida (Hing) (pinch)
• to taste to taste Salt (add after flame is off)
• 2 tbsp Fresh Cilantro (finely chopped, for garnish)

Instructions

1. Prepare Chilies

   Wash the green chilies, remove the stems and make a lengthwise slit through each chili.

   Time: PT5M

2. Make Yogurt Spice Mix

   In a bowl whisk the yogurt until smooth, then add coriander powder, Kashmiri red chili powder, turmeric, garam masala and asafoetida. Mix well.

   Time: PT5M

3. Heat Oil

   Place a heavy‑bottomed pan on medium heat and add the mustard oil.

   Time: PT2M

   Temperature: medium heat (≈350°F)

4. Temper Panchphoran

   Add the panchphoran to the hot oil and let it sizzle for about a minute.

   Time: PT1M

   Temperature: medium heat

5. Sauté Garlic

   Add the peeled garlic cloves and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

6. Stir‑Fry Chilies

   Add the slit chilies and stir‑fry for 2–3 minutes until they change colour slightly.

   Time: PT3M

   Temperature: medium heat

7. Add Yogurt Mixture

   Reduce the flame to low, pour the yogurt‑spice mixture into the pan and stir continuously for 5 minutes to prevent curdling.

   Time: PT5M

   Temperature: low flame

8. Finish Cooking

   Stir in half of the chopped cilantro, cover the pan and let it simmer on low for 5 minutes.

   Time: PT5M

   Temperature: low flame

9. Season and Serve

   Turn off the heat, add salt to taste, give a final stir, and garnish with the remaining cilantro.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green Chilies: Bell peppers (for less heat)
• Instead of Plain Yogurt: Greek yogurt
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Mustard Oil: Vegetable oil
• Instead of Panchphoran: Cumin, mustard seed, fennel, fenugreek, nigella mix
• Instead of Coriander Powder: Cilantro powder
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Turmeric Powder: Saffron (tiny pinch)
• Instead of Garam Masala: Cumin + coriander + cardamom blend
• Instead of Asafoetida (Hing): Garlic powder (small pinch)
• Instead of Salt: Sea salt
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spatula or Wooden Spoon
• Heavy‑Bottomed Pan (Kadai or Skillet)
• Lid for Pan
• Measuring Spoons

Critical Steps — Do Not Skip

• Whisk yogurt with spices until completely smooth.
• Stir continuously after adding yogurt to keep the sauce from curdling.
• Cut chilies evenly to ensure uniform cooking.
• Add salt only after the flame is turned off.

Chef Tips from the Video

• Mustard oil gives the authentic Rajasthani flavor; if unavailable, use a neutral oil with a dash of mustard seeds.
• Kashmiri red chili powder adds vibrant colour without excessive heat.
• Garnish with fresh cilantro just before serving for a burst of freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended – yogurt texture changes when frozen.

Room temperature: Can be served at room temperature but should not sit longer than 2 hours.

Make-Ahead Tips

• Prepare the yogurt‑spice mixture a few hours ahead and keep it refrigerated.
• Reheat gently over low heat, stirring constantly, before serving.