Spiced Yoghurt Curry with cool Cucumber

Recipe by
Total Time:
60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dali Ambat, Best South Indian style Navratan Korma, Easy Mixed Vegetable Yogurt Curry

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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 the curry leaves with a kitchen towel.
  • 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.
  • Switch off the flame for about 2 minutes. This will calm down the boiling water and 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.