Light Curry Egg Salad Recipe with Greek Yogurt | Cookin' Canuck (2024)

FAQs

Can I use Greek yogurt instead of natural yogurt in a curry? ›

Can You Use Greek Yogurt Instead? Greek yogurt is more acidic and tarter than dahi. You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt.

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

You want to end up with tiny particles evenly dispersed in the dish. So when you add it a spoon at a time, you can mix it really well before it has had time to curdle. An alternative method is to do it the other way round. You remove a spoonfull of the curry and dump it into the yogurt, then stir immediately.

Before adding curd to your hot soup or curry, it's important to temper it separately and then add it to the curry. Then whisk it, lower the heat and then add.

Yogurt is ideal for Indian curries and can be used as a cream substitute (which also thickens sauces). This is another common thickening agent used in Indian cuisine. Greek yogurt is recommended to regular yogurt due to its superior consistency and its inability to curdle in the pan.

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.

Provided you aren't allergic to any of the items, eating them together will do you no harm. Yes, you can eat eggs and yoghurt together.

Dahi yogurt is a popular choice for making desserts and savory dishes in Indian cuisine.

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don't boil it or it may split.

You shouldn't add the yogurt too soon or to the curry when its too hot or leave it on the stove because the heat will break the milk protein and it will curdle. Add the yogurt after you take it off the heat, and you shouldn't have a problem.

How do you get the yogurt taste out of curry? ›

If you don't have fenugreek (or you have added some bit it still isn't enough) you could try to add more curry spices like cumin, coriander, and mustard and try to overpower the yogurt taste.

Our creamy, tangy Greek Yogurt is a great substitution for sour cream or other high-fat cream in soups, sauces and stews. But heat can cause yogurt to separate, so whisk it in off the heat at the end, gently re-warming the dish over low heat if necessary, but not letting it simmer or boil.

While there isn't really a way to entirely avoid the liquid from forming, you can return your yogurt to its original state by simply stirring the whey back in or pouring it off the top. If you choose to remove it, don't throw it out; Conover recommends using it in smoothies, dressings, and soups.

Use: Regular yogurt substitute

Greek yogurt is just as good as the regular stuff for baking, dips and sauces. Just like sour cream, Greek yogurt is a 1-to-1 substitute for regular yogurt. Plus, there are a ton of benefits to eating Greek yogurt.

Indian cooking

I always use Greek yoghurt for all of my dishes and I steer away from using low fat varieties as there is always the fear of the sauce splitting. Yoghurt tends to be used in lots of different marinades because it starts to tenderise the meat and acts to help the spices penetrate into the meat.

Tikka masala sauce

Saute for 30 seconds more. Gravy – Add the spices followed by the tomato paste. Saute for 2 to 3 minutes until fragrant. Add the Greek yogurt, and lemon juice, followed by the chicken broth or water.