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Dip

Garlic Hung-Curd Dip

Thick hung curd with golden fried garlic and cracked pepper — a two-ingredient labneh stand-in.

Fried garlic does all the work here: sizzle sliced cloves in a teaspoon of oil until golden, then fold them — oil and all — through thick hung curd. The result reads like restaurant labneh at a fraction of the cost, and it turns a plain wrap or toast into something you'd order.

By The Chef Kitchen · · · Version 1.2

Prep
8 min
Cook
4 min
Total
12 min
Servings
4
Cost / serving
₹12
Small bowl of creamy hung curd dip topped with golden fried garlic and cracked spices

Estimated nutrition per serving

How we calculate →

Covers one serving of this side on its own, every listed ingredient included.

Calories
55kcal
Protein
3.5g
Carbs
2.6g
Fat
3.6g
Fibre
0.2g
Added sugar
0g

Ingredients (4 servings)

  • 200 gHung curd — full-fat dahi drained 4–6 hours

    Swap: Use plain skyr in the same quantity; it roughly doubles the protein.

  • 3 cloveGarlic — thinly sliced
  • 1 tspVegetable oil
  • 2 pinchBlack pepper — cracked
  • to tasteSalt — to taste

Method

  1. Slice the garlic thinly. Heat the oil in a small pan on low.

  2. Fry the garlic gently until pale gold and crisp — pull it early, it darkens off the heat.

  3. Whisk the hung curd smooth with salt.

  4. Fold in the garlic and its oil, finish with cracked black pepper.

Storage

Refrigerate covered for up to 2 days. The garlic softens over time; add a fresh fried batch to revive the crunch.

Best paired with

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