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Bhubaneswar Dahi-wali Jhinga
🇮🇳 Indian

Bhubaneswar Dahi-wali Jhinga

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Bhubaneswar cooking — Bhubaneswar Dahi-wali Jhinga brings a dahi-wali touch with a classic masala finish. About 33 minutes from fridge to table.

Prep 18 min Cook 15 min Serves 4 Easy

Ingredients

  • Yogurt1 cup, whisked
  • Ginger Garlic Paste1 tbsp
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Prawns350 g, cleaned

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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