Tempered Cashew Yogurt, Spicy Potatoes, and Peppers with Indian Flatbread (Kadhi, Aloo Shimla Mirch, Roti)! Vegan and gluten-free recipe. 

Ingredients

  • 1 cup (245 g) yaourt (soja ou noix de cajou)
  • 1 cuill√®re √† th√© Huile de canola biologique
  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† caf√©) Graines de moutarde
  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† caf√©< /span>) Graines de fenugreek (methi)
  • 1/2 cuill√®re √† th√© (0.5 cuill√®re √† th√©) curcuma
  • tongs< /span> d’asoftida (hing)
  • 5 Feuilles de Curry< /li>
  • < span class="wprm-recipe-ingredients-amount">1/2< /span> pouce (0.5 Pouce) < span class="wprm-recipe-ingredient-name">gingembre hach√©
  • 1 < span class="wprm-recipe-ingredients-name">Allspice Serrano
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† th√©) sel ou au go√Ľt

  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† caf√©) < span class="wprm-recipe-ingredient-name ">sucre brut or jaggery or sirop d’√©rable au go√Ľt
  • jus de citron au go√Ľt
  • Preparation

  • In a pan, heat oil over medium-high heat for one minute.
  • Add the mustard seeds and be careful if they spit.
  • Add Asofetida(hing), curry leaves and fenugreek seeds and stir for a few seconds.
  • Ginger, gehac Add the hot chili and turmeric and cook for a minute.
  • Add 2-3 tablespoons of water to lower the temperature so the Yogurt does not spit or separate.
  • Add yogurt, salt and sugar/jaggery and mix well.

    < /li >

  • Add water if you like the consistency a little thinner and bring to the boil. For variations, add 1 tablespoon of chickpea flour mixed with a little water to the yoghurt.
  • Reduce heat to low, taste and adjust for salt and Seasoning. Keep stirring until the yogurt starts to bubble. Add lemon juice if you like it a little tart. !
  • Remove fire.
  • Share With Your Friends!!

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