EBT-Friendly: 100% of ingredients

From Vaibhav Boghani

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A bold, tangy, and smoky Nepali yogurt curry that’s clean, rustic, and incredibly flavorful. Powered by a hand-pounded red chili-garlic paste and finished with a hot mustard oil tempering, this mountain-style curry is the ultimate comfort food. No flour, no shortcuts—just pure, authentic flavor.

Ingredients:

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•   4-5 red chilies (dry)
•   4-5 cloves garlic
•   2 1/2 tsp mustard oil (divided)
•   1 cup plain yogurt (thick curd)
•   3/4 cup water
•   1/4 tsp turmeric
•   3/4 tsp salt
•   1/4 tsp fenugreek seeds
•   1 pinch asafetida (hing)
•   1 green chili (slit lengthwise)
•   coriander ((cilantro), fresh)
•   cumin powder (roasted)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Make the chili-garlic paste: Soak 4-5 dry red chilies in hot water for 10-15 minutes until softened. Drain and transfer to a mortar and pestle. Add 4-5 garlic cloves and 1 tsp mustard oil. Pound everything together into a coarse paste. Set aside.
2. Prepare the curd mixture: In a bowl, whisk together 1 cup thick curd (plain yogurt) with ¾ cup water, ¼ tsp turmeric powder, and ¾ tsp salt until smooth. Set aside.
3. Temper the spices: Heat 1½ tbsp mustard oil in a pan over medium heat. Once the oil is hot and slightly smoking, add ¼ tsp fenugreek seeds, a pinch of asafoetida (hing), and 1 slit green chili. Let them sizzle for a few seconds.
4. Fry the chili-garlic paste: Add the prepared chili-garlic paste to the pan. Fry on low heat until the paste turns a deep brick-red color and becomes very aromatic, about 2-3 minutes.
5. Add the curd mixture: Reduce the flame to the lowest setting. Slowly pour in the whisked curd mixture while stirring continuously to prevent curdling.
6. Simmer gently: Cook on the gentlest heat for 4-5 minutes. Do not let the curry boil—it should only warm through and thicken slightly. Stir occasionally.
7. Rest and garnish: Remove from heat and let the curry rest for 5 minutes. Garnish with fresh coriander (cilantro) or a sprinkle of roasted cumin powder. Serve warm with steamed rice or flatbread. Enjoy!