Substitute For Yogurt In Curry: What to Use?

Are you a fan of Indian food?

Do you enjoy the tanginess that yogurt brings to your favorite curry recipe?

While there are plenty of substitutes for yogurt in Indian dishes, it can be difficult finding one that works just as well.

In this blog post, I will show you how to substitute yogurt in curry with the best alternative.

Let’s take a look.

Read more: What To Do With Leftover Bbq Ribs?

The best substitutes for yogurt in curry

substitute for yogurt in curry

In my experience, the best substitutes for yogurt in curry are sour cream and coconut milk (for dairy-free recipes).

Sour cream

To cook with sour cream, take it out of the fridge and put it in a room that is not too warm.

Then you can add 1 tablespoon of flour for every 1/2 cup of sour cream. This will make food like sauces thicker and help prevent them from curdling.

A recipe that has sour cream in it may be better with mock sour cream. In the fake sour cream, you will have milk, lemon juice, and cottage cheese. It won’t come apart when cooking for a long time or being hot.

If you use sour cream as a condiment, do not put it back into the container to serve it. Instead, spoon out what you need and then put the rest of the sour cream away in the refrigerator.

Coconut milk

Coconut milk is made from the grated pulp of mature coconuts.

It is white and opaque because it has a lot of oil in it, most of which is fat. Coconut milk comes from countries in Oceania, Southeast Asia, East Africa, and South Asia.

Coconut milk is a great ingredient. It can give your food lots of flavor. You will often use it with braised meat, dal, or any soup or stew dish that needs some more flavor.

Keep a can or two in your pantry so you are ready to cook delicious dinner anytime.

What can I use if I don’t have yogurt?

If you don’t have yogurt, try sour cream. Or if you don’t have that either, try cottage cheese. Tofu is another option.

Can I use cream instead of yogurt in a curry?

You can. It will taste the same as using yogurt, but it is a little sweeter and lighter in taste. You can also try it if you want to make curry with a different flavor. (source)

Can I substitute milk for yogurt?

You can use plain yogurt instead of milk in recipes. Use equal parts yogurt to milk that your recipe calls for. If you’re using Greek yogurt, thin it out with a little bit of water first.

When should you add yogurt to curry?

You should add yogurt when the recipe calls for it. If you are not sure, you can consult a recipe or contact the manufacturer of the yogurt. Adding yogurt at the wrong time can ruin your dish.

Is it OK to use fat-free yogurt in a curry?

It is not recommended to use fat-free yogurt in a curry because it might not bind well with the other ingredients. It also might not taste as good as full-fat yogurt. Try using a lower-fat yogurt instead.

How should you use yogurt in a curry?

To use yogurt in a curry, you should add it to the recipe near the end of cooking.

This will help it to bind well with the other ingredients and give your dish a creamy consistency. Be sure to stir well so that the yogurt is evenly distributed.

Should you eat curry with or without yogurt?

You can eat curry with or without yogurt. Some people prefer to have their curry without yogurt, while others like to have it with yogurt.

It is up to you to decide what you want. Adding yogurt will change the flavor and texture of your curry.

Can I freeze leftover curry with yogurt?

You can freeze leftover curry with yogurt, but the yogurt might not taste as good when it is reheated.

The yogurt might also separate from the curry when it is frozen. Try freezing your curry without the yogurt first and then add it when you reheat it.

This will help keep the flavor and texture of the yogurt intact.

What is a healthy alternative to yogurt?

There are many options.

Some of them are made of soy. Soy yogurts attract less controversy and contain more nutrients than almond or coconut yogurts.

Others, like chia seeds, can be more expensive but also provide some nutrients and fiber.

Can I use sour milk instead of yogurt in curry?

In recipes with a sauce that needs to be creamy, sour milk is a good option. Sour milk can also replace buttermilk in baking recipes.

What does yogurt do in curry?

Yogurt is an ingredient that is added to the curry.

It can cook for a while, or it can be put in the pan before the other spices cook with them. After it cooks, its watery parts are removed so all that remains is thick and creamy yogurt.

Can I use mayo instead of yogurt?

No, you cannot. When a recipe calls for yogurt it is designed to react with the leavener.

How do you thicken a curry?

To thicken your curry, use flour and cooking fat.

  • Mix two tablespoons (30 mL) of flour (30mL) with two tablespoons (30mL) of a cooking fat like butter.
  • Remove one cup (240ml) of the curry and mix it with the flour and cooking fat mixture.
  • Put it back in your pot to make your sauce thicker.

Can you replace yogurt with coconut milk?

Yes. You can use the same amount of coconut milk as yogurt. Add a little lemon for flavor.

What can I use instead of yogurt in biryani?

If you don’t want to use yogurt, you can try sour cream or vegan milk. You can also substitute mashed potatoes or nuts.

Can I use natural yogurt in curry?

You can use it when cooking curry at home. Make sure to add it slowly because if you add too much, the yogurt will curdle.

Why does Indian food use yogurt?

Different people in different countries use yogurt for different reasons. Indians use yogurt to tenderize meat, make it sour, and make dishes lightly textured. Yogurt can also be used in desserts or drinks. (source)

Conclusion

In summary, the best substitutes for yogurt in curry are sour cream and coconut milk (for dairy-free recipes).

If you’ve been missing your favorite Indian dishes because of dietary restrictions or food allergies, I hope this article has helped clear up some questions.

Next time you find yourself craving a bowl of dal with rice, try substituting one of these ingredients to give it that traditional tangy flavor everyone loves.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

Recent Posts