Yogurt Curry
Indulge in the comforting flavors of *Yogurt Curry*, a traditional Indian dish that combines creamy yogurt with aromatic spices for a tangy and flavorful experience. Perfectly balanced with a smooth gram flour base, this recipe is infused with the vibrant notes of mustard seeds, cumin, curry leaves, and a hint of asafoetida. The addition of turmeric and red chili powder lends a warm, golden color and subtle heat, while fresh ginger and green chilies provide a zesty kick. Garnished with fragrant cilantro, this vegetarian curry pairs beautifully with steamed rice or Indian flatbread, making it an ideal choice for a wholesome, satisfying meal. Ready in under 40 minutes, this crowd-pleasing dish is simple to prepare and offers a delightful burst of authentic Indian flavors!
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Recipe Information
Ingredients
- 500 ml Plain yogurt
- 250 ml Water
- 2 tbsp Gram flour (Besan)
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 0.25 tsp Asafoetida (Hing)
- 10 leaves Curry leaves
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Salt
- 1 inch Ginger, minced
- 2 pieces Green chilies, slit
- 2 tbsp Cilantro leaves, chopped
Instructions
In a large mixing bowl, whisk together the plain yogurt, gram flour, and water until smooth. Ensure there are no lumps. Add turmeric powder, red chili powder, and salt to this mixture and mix well.
Heat the vegetable oil in a deep pan over medium heat. Once hot, add the cumin seeds and mustard seeds.
When the seeds begin to splutter, reduce the heat to low and add the asafoetida and curry leaves. Fry for about 30 seconds until the curry leaves become crispy.
Add the minced ginger and slit green chilies to the pan. Sauté for 1-2 minutes until the ginger is fragrant.
Gently pour in the yogurt mixture, stirring continuously to prevent curdling. Increase the heat to medium-high and bring the curry to a boil.
Once boiling, reduce the heat to low and let the curry simmer for 15 minutes. Stir occasionally to avoid the yogurt separating.
Adjust the seasoning if necessary. If the curry is too thick, you can add more water to reach the desired consistency.
Once done, remove from heat and garnish with chopped cilantro leaves.
Serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 40.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1048 mg | 81% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1687 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
