Yoghurt Curry (Kadhi)
Fresh and light curry recipe
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
This is a fresh and light dish which is very quick and easy to make. The yoghurt gives this sauce a texture and tangy flavour, very different from a lot of other curries. It is often served as it is, with rice and a simple vegetable dish or try adding Courgette Koftas or bhajias to the sauce.
Ingredients
Serves 4 |
| 450g set yoghurt |
| 300ml water |
| 1 tbsp Gram Flour |
| 1/4 tsp Turmeric |
| Salt to taste |
| 2 tbsp oil |
| 1 Dried Chilli |
| 1/2 tsp Cumin Seeds |
| 1/2 tsp Mustard Seeds |
| 1/2 tsp Fenugreek Seeds |
| 1/4 tsp Asafoetida |
| 5-6 fresh curry leaves |
| 2 cloves of garlic (crushed) |
| 1 inch ginger (cut into matchsticks) |
Instructions
- Add the yoghurt, water, gram flour, turmeric and salt to a saucepan and whisk together until fully combined and there are no lumps of gram flour.
- Bring the yoghurt mix to the boil, turn the heat down and simmer for about 10 minutes, stirring it from time to time.
- Heat the oil in a small frying pan and then fry the dry chilli, mustard seeds, fenugreek seeds asafoetida and curry leaves for 2-3 minutes, until the mustard seeds begin to crackle and the chilli starts to turn black.
- Add in the garlic and ginger and fry for a further 1-2 minutes, until the garlic starts to brown around the edges.
- Pour the spices into the yoghurt mix and cover with a lid. Turn off the heat and leave to sit for 2 minutes. Before serving stir the spices fully into the yoghurt mix.
