Sadia Hussain

Yogurt and Gram Flour Curry Recipe

Yogurt and gram flour curry with steamed white rice is one of the most flavorful, satisfying meals to have for lunch or dinner.

This creamy, tangy, spicy curry is typically made with gram flour fritters or pakoras, but I prefer it with vegetables. It's easy to make, with a handful of ingredients. As with so many of my recipes, you can tweak to your taste and add your choice of veggies.


If you have only ever had yogurt curry with gram flour fritters or pakoras, I think this is going to become your new, favorite version. And, the best part...No mixing batter and deep frying pakoras!

Yogurt and Gram Flour Curry Recipe

Sadia Hussain

SERVES

10

TOTAL TIME

1 Hour

INGREDIENTS

  • 2 cups full fat yogurt

  • 1 cup gram flour

  • 1 onion, finely chopped

  • 1 inch piece ginger, grated

  • 1 teaspoon turmeric powder (more if you want it more yellow)

  • 1 1/2 teaspoons salt or to taste

  • 1 1/2 teaspoons red chili powder or to taste

  • 5 cups water

  • 8-10 curry leaves

  • 2 carrots, cut into sticks

  • 1 medium eggplant, cut into sticks

  • 10 pieces okra, ends trimmed

  • 1/2 head of cauliflower, cut into small florets

  • 1 1/2 teaspoons coriander powder

  • 1 cup full fat coconut milk (optional)


For the Tempering

  • Cooking oil

  • 4 garlic cloves, sliced

  • 6-7 dried, red chilies

  • 2 teaspoons cumin seeds

  • 8-10 curry leaves

METHOD

  1. In a large bowl, whisk yogurt, gram flour, onion, ginger, turmeric powder, salt and red chili powder.

  2. In a large pot add yogurt mixture, water and curry leaves and cook on high heat for 30 minutes — stirring every now and then.

  3. Add carrots and eggplant and cook for 10 minutes.

  4. Add okra and cauliflower and cook for 20 minutes.

  5. Add coriander powder and coconut milk.

  6. In a small frypan, heat oil add garlic slices and red chilies and fry until garlic is light brown.

  7. Add cumin seeds and when they splutter, take off heat and add curry leaves.

  8. Pour over curry.

Tips and Bits

You can use any veggies you prefer and adjust cooking times accordingly.


Green beans, green peas, potatoes, bottle gourd are some veggie options.


This curry will stay in the fridge for several days and can be eaten cold or warm.

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