Nadroo Dahi Curry
Dig into this spicy, flavourful curry and enjoy the rich creamy taste in every bite!
Chef Gurdip Kohli Punj Nadroo Dahi Curry Recipe

- Indian


- 4

Cooking Time

-7-10 Min


- Medium

Preparation Time

- 30 Min


  • 3 to 4 tbsp oil
  • 1 tsp mustard seeds
  • 2 Kashmiri red chillies
  • 8 to 10 curry leaves
  • 1 tsp chopped ginger
  • 2 tbsp gram flour
  • 1 cup Yogurt
  • water
  • ½ tsp fennel seed powder
  • ½ tsp turmeric powder
  • salt
  • 1 tsp All ground spice
  • 1 cup chopped and boiled lotus stems
  • 2 chopped drumsticks
  • 1 tsp sugar
  • For Tadka: 1 to 2 tbsp oil
  • 5 to 7 lotus seeds
  • 8 to 10 Curry leaves
  • 1 tsp mustard seeds


  1. 1

    Heat oil in a pan add mustard seeds, Kashmiri chillies, curry leaves, chopped ginger, gram flour, curd, water, fennel seed powder, turmeric powder, salt and all ground spice.
  2. 2

    Next, add chopped and boiled lotus roots, chopped drumsticks and sugar and mix them all well.
  3. 3

    Now in another pan, add oil, lotus seeds, curry leaves, mustard seeds and make a tadka.
  4. 4

    Pour the tadka over the prepared dish and serve hot!.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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