Yogurt

In India, yogurt is known as curd, and is very thick and rich as it is made with buffalo’s rather than cow’s milk. It can be added to sauces to give a creamy texture, although it is most often used as a souring agent, particularly in the dairy-dominated north.

Yogurt will curdle quickly when heated, especially if it does not have a high enough fat content, so it is best to use a full-fat (whole) version, such as Greek (US strained plain) yogurt. Other types of full-fat yogurt can be strained through muslin (cheesecloth) to remove water and make them more stable.