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Yogurt Curry

This recipe is authentic, simple to make, and today I am going to share with you an amazing Yogurt Curry with chickpea flour that is packed with your favorite traditional spices and spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 peoples
Course: Healthy, Low Calorie Meal, Main Course
Cuisine: American, asian, Indian
Ingredients Method Notes

Ingredients
  

Ingredients You’ll Need
  • 1 cup plain yogurt
  • 2 tablespoons chickpea flour besan
  • ½ tsp Salt to taste
  • ½ teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon spice mix such as cumin and fennel seeds blend
  • 1-2 green chilies slit
  • 1 small onion thinly sliced
  • ½ teaspoon red chili powder adjust to taste
  • Fresh coriander leaves chopped
  • Water as needed

Method
 

How to Make Yogurt Curry: Step-by-Step
    Prepare the Yogurt Mixture
    1. In a bowl, whisk together the yogurt and chickpea flour until smooth. Add salt and turmeric powder, mixing well to avoid lumps.
    Temper the Spices:
    1. Heat oil in a pan and add mustard seeds and sesame seeds. Once they start to crackle, add the spice mix, green chilies, and sliced onions. Sauté until the onions turn translucent and aromatic.
    Cook the Yogurt Base:
    1. Pour the yogurt and chickpea flour mixture into the pan. Stir continuously to combine everything smoothly. Add red chili powder for a mild kick.
    Simmer and Add Water:
    1. Let the curry cook on medium heat for about 5 minutes, stirring often to prevent curdling. Gradually add water to reach your desired consistency.
    Finish with Fresh Herbs:
    1. Sprinkle fresh coriander leaves and cook the curry for another 10 minutes on low heat. This allows the flavors to meld perfectly.
    Tips for Perfect Yogurt Curry
    1. Use fresh, thick yogurt for the best texture and taste.
    2. Whisk the chickpea flour and yogurt mixture well to avoid lumps.
    3. Stir continuously while cooking the yogurt mixture to prevent it from splitting.
    4. Adjust the spice levels according to your preference, especially the red chili powder and green chilies.
    5. If you don’t have a pre-made spice mix, use a blend of cumin seeds, fennel seeds, and mustard seeds.

    Notes

    FAQs about Yogurt Curry

    Q1. Why does my yogurt curry sometimes curdle?
     A: Yogurt splits at high heat. Always cook on low to medium flame, stir continuously, and never let it boil.
    Q2. Can I make this curry vegan?
     A: Yes! Replace yogurt with plant-based yogurt (like soy or cashew yogurt) and follow the same method.
    Q3. What can I serve with yogurt curry?
     A: Traditionally with steamed rice, but you can also serve it with jeera rice, roti, naan, or quinoa.
    Q4. How long does yogurt curry last in the fridge?
     A: Store in an airtight container for up to 2 days. Reheat on low flame with a splash of water or milk.
    Q5. Can I add vegetables or protein to this recipe?
     A: Absolutely! Spinach, zucchini, drumsticks, or even tofu/paneer can make it heartier.

    Nutrition Information (per serving, approx.)

    • Calories: 160 kcal
    • Protein: 6 g
    • Carbohydrates: 12 g
    • Fat: 9 g
    • Fiber: 2 g
    • Calcium: 120 mg
    Iron: 1.5 mg