The online student newspaper of Vandegrift High School

Vandegrift Voice

The online student newspaper of Vandegrift High School

Vandegrift Voice

The online student newspaper of Vandegrift High School

Vandegrift Voice


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Dahi-licious! : How to make Punjabi curry


Dahi curry is a simple Punjabi recipe that is easy to make with ingredients you would find at your local grocery store.


  • Dahi or yogurt is at the heart of the recipe. Whole milk yogurt is perfect for this dish, but you can substitute this with plain Greek yogurt. However, the consistency of curry made with Greek yogurt may be different from traditional curry: it may be heavier. Cashew milk yogurt and coconut milk yogurt are great vegan alternatives for the recipe. If you decide to use Greek yogurt or any vegan yogurt, I’d recommend adding a quarter teaspoon of lemon to give the sour taste the curry requires.
  • Besan or gram flour is flour made from chickpeas. It is the binding ingredient of the dish and is partially responsible for the curry’s yellow color. 
  • Turmeric powder is the other responsible party. This spice helps enhance the flavor and create a vibrant-looking dish. If anyone in your family is allergic to turmeric powder, the curry can be made without it. However, this may cause a lack of flavors found in authentic Punjabi curry.
  • The spices in this dish include red chili powder, jeera (cumin seeds), coriander powder, salt, hing (asafoetida), and dried whole red chilis. The quantity of these spices you use can be altered based on your spice tolerance. If you often find Indian food far too spicy to enjoy, I’d recommend halving the chili powder and dried chilis you use.
  • Oil helps immerse the spices into the curry. For an authentic dahi curry, mustard seed oil is ideal. However, this can easily be switched out with avocado oil, grapeseed oil, or vegetable oil with minimal impacts on the flavor. 
  • Water
  • Red onion and garlic
  • Chopped cilantro (optional)



  1. Whisk together a quarter cup of besan and three-fourths of a cup of yogurt in a mixing bowl. Ensure the yogurt is at room temperature so the curry does not split. Add two cups of water and mix.
  2. Add a quarter teaspoon of turmeric powder and mix until there are no lumps.
  3. In a deep pan, add a tablespoon of the oil. Let it simmer on medium heat. 
  4. Add a quarter teaspoon of cumin seeds to the oil. Chop one dried red chili into around eight pieces (you don’t want it to be too fine). Add the chili to the oil and let simmer for thirty seconds. 
  5. Add half a teaspoon of the coriander powder and a quarter teaspoon of the red chili powder to the oil (This measurement can be altered according to your spice tolerance).
  6. Chop half a red onion into long pieces (do not dice). Add the onion and half a tablespoon of chopped garlic to the oil. Let simmer until the onion starts to turn translucent.
  7. Add the yogurt mixture to the pan. Stir together the pan mixture and yogurt mixture on the heat until the curry comes to a boil.
  8. Put the flame to low heat and let the curry simmer for around half an hour. Mix in between to ensure the curry does not get lumps.
  9. Take the curry off the heat and add salt to taste.
  10. Put the curry into a serving bowl, add coriander as a garnish, and enjoy!


It can be enjoyed with rotis (whole wheat tortillas), rice, quinoa, or on its own.

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About the Contributor
Seiya Mutreja
Seiya Mutreja, Editor
Seiya Mutreja is a senior, and is overjoyed to be the Data and Graphics editor on the editorial board this year. This is her third year in the Vandegrift Voice. Apart from the Voice, she is part of NEHS, NHS, SNHS, Mu Alpha Theta, FFA, FCCLA, and the Student Council. Outside of school, she loves to bake, play piano and guitar, and read.

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