First, add the garlic cloves and Kashmiri red chilli powder to a mortar and pestle and crush them together coarsely. Keep aside.

Place the curd in a fine strainer and allow the excess water to drain. Transfer the thickened curd to a bowl and whisk it until smooth and lump-free.

Heat mustard oil in a kadai. Add cumin seeds, mustard seeds, asafoetida, dried red chillies and curry leaves. Sauté for a few seconds until aromatic.

Add the chopped onion and sauté for 1–2 minutes until slightly softened.
Add the chopped green chillies and tomato. Cook for another 1–2 minutes until the tomato becomes soft.

Add the crushed garlic and Kashmiri chilli mixture along with a little water. Cook for 1–2 minutes, stirring well. After that add turmeric powder, cumin powder and coriander powder. Mix well and cook until the spices are nicely cooked and the oil begins to separate.

Turn off the heat and immediately add the whisked yogurt. Mix thoroughly until everything is well combined.

Turn the heat back on and cook on low heat for 2–3 minutes, stirring continuously and gently.

Add salt to taste, chopped coriander leaves and Kasuri methi. Mix well, reduce the heat and cover the kadai. Let it simmer gently for a few minutes.

Once the Dahi Tikhari becomes slightly thick and creamy, turn off the heat. Let it rest for a couple of minutes.

Serve hot with steamed rice, roti, chapati or paratha.