There is a lot of debate about the use of cream in curries. Many people say that adding cream to a curry can make it too rich or heavy.
Some people also say that if you use yoghurt instead of cream, your curry will be healthier and less fattening.
So what’s the verdict? Here are some facts about yoghurt and its uses in cooking.
Yoghurt is one of the most commonly used ingredients in Indian cooking. It is often used as a base for curries, and it can act as a cream substitute for recipes where cream is called for.
Although yoghurt can be substituted for cream in curries, it will not always work.
Yoghurt has a very high fat content, which means it will not absorb the same amount of liquid as cream.
This means that some of the liquid from the curried dish may end up going to waste if you use yoghurt instead of cream. Also, yoghurt does not add much flavour to curries.
In order for yoghurt to work as a replacement for cream in curries, it should be used with other ingredients that will help to create a creamy sauce.
If you are using only yoghurt and no other ingredients in your curry, you may end up with a dry curry instead of a creamy one. Therefore, when using yoghurt in curries, try to add some spices or other ingredients to help create a well-seasoned sauce.
Substituting Cream for Yoghurt in Curries
1. Yogurt has a thicker consistency than cream or milk.
2. Yoghurt is more nutritious than cream or milk.
3. Yoghurt is low in fat and calories.
4. It’s also a good source of calcium and protein, which are important for building healthy bones and teeth.
5. And yoghurt can be used as a substitute for eggs in many dishes in India and South Asia, such as kheer (rice pudding), sambar (curry lentil soup) and tikkas (curds mixed with rice).
At the end of the day, you can use both yoghurt or cream in curries. However, others say that using yoghurt increases the nutritional content of your curry. Others also say that using cream is healthier.
In this article, we’ll share some different opinions on whether yoghurt can be used in curries and what its various uses are.
When you think of curries, cream probably comes to mind first. But there’s nothing wrong with using yogurt instead.
Yogurt is a thicker, creamier version of the dairy product and it works perfectly in curries. It can help to lighten up the sauce and give it a more luxurious feel.
If you have a favorite creamy curry recipe that calls for cream, try swapping out some of the cream for yogurt. You won’t notice much of a difference in flavor but you’ll get a lighter texture and it will still taste delicious.
If your curry calls for yogurt, use 1/2 cup greek yogurt per cup curry sauce. And if your curry calls for heavy cream, use 1 tablespoon cream per cup curry sauce