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–+ servings

Curried Yogurt

158kcal
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Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Curried yogurt is a quick and flavorful dish where whisked yogurt is combined with a fragrant tadka of cumin seeds, onions, chilies, and spices. Creamy, tangy, and gently spiced, it can be served with rice or flatbread, used as a side dish, or even enjoyed as a dip. Simple to make yet full of comforting flavor, this dish transforms everyday yogurt into something special.
Servings 2 portions
Course Accompaniment, Main Course
Cuisine Indian

Ingredients

  • 1 tbsp Olive Oil
  • 1 cup Plain Yogurt
  • 1/2 cup Water
  • 1/2 cup Onions diced or sliced
  • 2 Green Chillies finely chopped
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Red Chili Powder
  • 1/4 tsp Salt adjust to taste

Method

Preparation
  1. Add 1/2 cup water to the yogurt and whisk to mix well.
    2. Whisk until completely smooth. Adding a little water loosens the yogurt and helps it blend easily with the tempered spices.
Make the Tempering (Tadka)
  1. Heat the oil in a pan, and once hot, add the cumin seeds.
    2. The oil should be hot enough that the cumin seeds immediately begin to sizzle. This step releases their aroma and flavors the oil.
  2. When they begin to sizzle, add the green chilies.
    3. Lightly frying the chilies mellows their heat while infusing the oil with their flavor. For a milder dish, remove the seeds before adding.
  3. Add the diced onions and cook until they start to turn translucent.
    4. Cook just until the onions become translucent. Browning them too much can overpower the delicate tang of the yogurt.
  4. Add all the spices except the garam masala and cook for 1 minute.
    5. Stir constantly for about a minute so the spices bloom in the hot oil without burning.
  5. Temper the yogurt by adding a spoonful of the onion mixture to it.
    6. Mixing a spoonful of the hot onion mixture into the yogurt gradually raises its temperature and helps prevent curdling.
  6. Turn off the heat, pour the yogurt mixture back into the pan.
    7. Residual heat is enough to warm it through without causing it to separate.
  7. Add the garam masala, and stir well to combine.
    Curried Yogurt
    8. Adding garam masala at the end preserves its aromatic fragrance.

Nutrition

Serving1portionCalories158kcalCarbohydrates11gProtein11gFat8gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.01gCholesterol5mgSodium491mgPotassium231mgFiber3gSugar7gVitamin A159IUVitamin C9mgCalcium133mgIron1mg

Notes

Using Green Chilies: Green chilies are optional — omit them if you prefer a milder dish.
Consistency of the Finished Dish: If you’d like a thinner consistency, such as for serving with rice, you can stir in a little water to the yogurt before adding it to the pan.

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