Ingredients

• Total Greek Yoghurt – 250 grams
• Cucumber – 150 grams
• Ripe Tomatoes – 2 nos (about 100 grams)
• Water – 500 ml
• Shallots – about 10 grams
• Curry Leaves – 2 sprigs
• Garlic – 1 tsp
• Salt – to taste
• Turmeric Powder – ½ tsp
• Kashmiri Chilli Powder or Paprika Powder – ¼ tsp
• Fenugreek Powder – ¼ tsp
• Mustard Seeds – ½ tsp
• Oil – 1 tsp

How to Make Spiced Yoghurt Curry with Cool Cucumber

• Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder to a smooth consistency.
• Finely chop Tomatoes and Shallots, store separately.
• Peel and cut the Cucumber into small rectangular pieces of 1×1/4 inch size.
• Wash and pat dry with a kitchen towel the Curry Leaves.
• In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to pop.
• Add the Curry Leaves, chopped Shallots, sauté till golden brown.
• Add Tomatoes and sauté for about 3-4 mins till it gets cooked.
• Add 250 ml Water and Cucumber, cover and cook for about 10 mins on high flame. I wanted to bite into the Cucumber in the curry, but if you want to soften it further you may cook longer, but I suggest you would love biting into the Cucumber.
• Switch off the flame for about 2 minutes. This will calm down the boiling Water thus prevents splitting of the Yoghurt when added.
• Now add the remaining 250 ml Water (hot and not boiling) to the spices and Yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.
• Pour this butter-milk into the kadai, switch on the flame (medium-high) and stir continuously. In about 2-3 minutes it will be done.