This delicious curry, in which yoghurt is thinned out and simmered with a spice paste, is from Dakshin by
Serve with rice and poppadoms and the Fried potato curry.
For the spice paste, heat
To the ground spice paste add the whisked yoghurt, turmeric, and salt to taste. Beat until the mixture is smooth, then set aside.
Heat the remaining
When the vegetables are tender, stir in the spiced yoghurt mixture over low heat. Remove from the heat when the sauce just begins to boil, taking care not to let it curdle.
Serve immediately, with your choice of accompaniments.
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