Dahi Mirchi Ki Sabji — Introduction

I still remember the first time I made Dahi Mirchi Ki Sabji at home. I wanted a simple no-onion no-garlic dish from Rajasthan. I mixed curd with salt, haldi, red chilli, dhaniya powder and a little garam masala, and I added one spoon of besan so the curd had body. The long green chillies I used were the mild kind — they were perfect for Dahi Mirchi Ki Sabji.

When I cooked the chillies in hot mustard oil with panch phoran and ajwain, the smell was amazing. I stirred the curd mix continuously so it would not split. I added diced tomatoes and covered the pan to finish. That first plate of Dahi Mirchi Ki Sabji with lachha paratha and chaat masala is a memory I still love.

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Ingredients of Dahi Mirchi Ki Sabji

Portion/Servings: 3–4 pax
Preparation Time: 05 mins
Cooking Time: 40 mins

For Curd Mixture:

• Curd 1 cup
• Salt 1 tsp
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Garam masala ½ tsp
• Besan 1 tbsp
• Water as required

For Cooking Dahi Mirchi Ki Sabji:

• Mustard oil 2 tbsp
• Panch phoron 1 tsp
• Ajwain ½ tsp
• Hing ½ tsp
• Bhavnagri / bhajji mirch 8–9 pcs
• Curd mixture
• Tomato diced 2 pcs
• Coriander chopped 1 tbsp

For Chatpata Laccha Paratha:

• Wheat dough as required
• Ghee as required
• Chaat masala as per taste
• Coriander chopped as required

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Instructions of Dahi Mirchi Ki Sabji

 

Step 1 – Prepare the Curd Mixture

Take a bowl and add some fresh curd. Whisk it well until smooth and creamy. Mix in salt, turmeric, red chilli, coriander powder, and a touch of garam masala. Add a spoonful of besan to help the curd bind and prevent it from curdling during cooking. Pour in a little water, just enough to make a medium-thick, pourable mixture. Whisk again until everything is well combined. Keep this spiced curd mixture aside while preparing the rest of the ingredients.

 

Step 2 – Prepare the Chillies

Choose fresh, firm Bhavnagri or bhajji chillies. Slit them lengthwise without cutting through completely. If you prefer a milder version, gently scrape out the seeds using the tip of a knife. Wash them and pat completely dry so they don’t splatter when fried. These chillies will soak up the curd masala beautifully while staying slightly crisp.

 

Step 3 – Temper the Oil

Heat mustard oil in a kadhai until it starts smoking lightly — this step removes its raw, pungent taste. Lower the heat and add panch phoron, the five-seed spice mix that includes mustard, fennel, cumin, fenugreek, and nigella. Let it crackle and release its aroma. Add a pinch of ajwain and a little hing to the oil, allowing them to sizzle briefly. The tempering should smell sharp, nutty, and aromatic, forming the flavor base of the sabji.

 

Step 4 – Sauté the Chillies

Slide the slit chillies into the tempered oil. Toss them gently on medium heat until they get light golden blisters and turn slightly soft. Stir occasionally so they cook evenly. Avoid overfrying; they should retain their shape and crunch while absorbing the flavor of the tempering. Once they’re aromatic and just cooked, reduce the flame to low.

 

Step 5 – Add the Curd Mixture

Pour the prepared curd mixture into the pan, stirring constantly to avoid curdling. The besan will help the gravy stay creamy and smooth. Once it starts thickening, add diced tomatoes and let them soften in the masala. Simmer gently until the oil begins to separate and the gravy turns rich and glossy. Finish with chopped coriander. The sabji should have a balance of heat, tang, and spice, with the mustard oil lending depth and smokiness.

 

Step 6 – Make the Chatpata Laccha Paratha

Roll out a ball of wheat dough into a thin disc. Brush with ghee, sprinkle a little chaat masala and chopped coriander. Fold into pleats, coil it, roll again, and roast on a hot tawa with ghee until golden brown and flaky.

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About the Recipe — Dahi Mirchi Ki Sabji

Dahi Mirchi Ki Sabji is a Marwari style chilli-and-yogurt curry made without onion and garlic. It is light, tangy, and a little spicy. The curd mix gives a creamy body and the besan helps it coat the chillies. Mustard oil and panch phoran give it a rustic, bold flavour that feels very Rajasthani.

In my version of Dahi Mirchi Ki Sabji I choose the long pickling-type chillies because they are not very hot. I slit them and make a one-by-two cut so they look good on the plate. The curd mix, the quick saute, and a little tomato make the sabji juicy and tasty.

Dahi Mirchi Ki Sabji is simple to make but full of character. It goes very well with layered lachha paratha or plain rotis. This dish is perfect when you want a quick unique sabji that still tastes traditional and strong.

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Cooking Tips for Dahi Mirchi Ki Sabji

• Always use the mild long chillies for Dahi Mirchi Ki Sabji so the dish is not too spicy.
• Mix curd with salt, haldi, red chilli powder, dhaniya powder, garam masala and one spoon of besan for the body — this is the base for Dahi Mirchi Ki Sabji.
• Heat mustard oil well and add panch phoran and ajwain before the chillies — this tempering gives Dahi Mirchi Ki Sabji its deep flavour.
• When you add the curd mix, keep stirring so the curd does not separate — continuous stirring is important for Dahi Mirchi Ki Sabji.
• Add diced tomatoes at the end and cover to cook — this step gives Dahi Mirchi Ki Sabji extra body and tang.

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Pairing Guide — What to serve with Dahi Mirchi Ki Sabji

I always like to serve Dahi Mirchi Ki Sabji with lachha paratha. The paratha with chaat masala and chopped coriander is a perfect match for the tangy curd and spicy chillies.

If you want something lighter, serve Dahi Mirchi Ki Sabji with plain rotis or steamed rice. A small bowl of plain yogurt or boondi raita also goes well and balances the spices.

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Frequently Asked Questions about Dahi Mirchi Ki Sabji

 

1. What chillies are best for Dahi Mirchi Ki Sabji?

I use long pickling-type chillies for Dahi Mirchi Ki Sabji because they are not very spicy and give a nice texture.

 

2. Why is besan added in Dahi Mirchi Ki Sabji?

Besan gives the curd mix body so the gravy coats the chillies well in Dahi Mirchi Ki Sabji.

 

3. Can I use regular green chillies for Dahi Mirchi Ki Sabji?

You can, but the flavour will be different. The long chillies keep Dahi Mirchi Ki Sabji mild and tasty.

 

4. Do I need to add onion or garlic to Dahi Mirchi Ki Sabji?

No. Dahi Mirchi Ki Sabji is a no-onion no-garlic recipe in this style and it works well without them.

 

5. What oil is best for Dahi Mirchi Ki Sabji?

Mustard oil gives Dahi Mirchi Ki Sabji a strong, authentic flavour. Use it if you like the traditional taste.

 

6. How do I stop the curd from splitting in Dahi Mirchi Ki Sabji?

Stir the curd mix continuously when you add it to hot oil and keep the heat moderate. This helps the curd stay smooth in Dahi Mirchi Ki Sabji.

 

7. Should I add tomatoes in Dahi Mirchi Ki Sabji?

Yes. I add two diced tomatoes for extra body and flavour. Tomatoes make Dahi Mirchi Ki Sabji juicier and more balanced.

 

8. Is Dahi Mirchi Ki Sabji a Rajasthani dish?

Yes, this style is Marwari and the flavours in Dahi Mirchi Ki Sabji reflect Rajasthani pickles and sabjis.

 

9. What is a good side for Dahi Mirchi Ki Sabji?

Lachha paratha with chaat masala and chopped coriander is my favourite side with Dahi Mirchi Ki Sabji.

 

10. Can I make Dahi Mirchi Ki Sabji ahead of time?

You can make it a little earlier, but Dahi Mirchi Ki Sabji tastes best fresh when the chillies are slightly crisp and the curd is creamy.

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