Heat oil in a wok.
Crackle cumin seeds.
Fry chopped ginger and garlic.
Sauté onions until pink and not till brown.
Add chopped tomatoes and sauté till they turn mushy.
Add salt, turmeric powder and red chilli powder.
Give a stir and cook till masala oozes oil.Simmer the flame.
Add yogurt

Stir while adding buttermilk to adjust the consistency.

This curry should be thick and shouldn’t be watery.
Once the curry starts boiling, add green chillies.
Sprinkle crushed Kasuri methi.
Add chopped cilantros.
Boil for couple of months till masala and curd binds well.
Switch off.
Dhaba Dahi Tadka is ready to serve.