Yogurt-Based Besan Curry with Fresh Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth, tangy curry made from yogurt and besan batter, simmered with onions, tomatoes, and fresh herbs for a comforting weeknight meal. This indian-inspired vegetarian ready in about 35 minutes pairs chickpea flour, water, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 1 cup chickpea flour with 1 1/2 cups water until smooth. Stir in 2 cups plain yogurt and 1/2 cup water, then add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon asafoetida, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until completely smooth.
  2. Step 2: Heat 2 tablespoons oil in a large saucepan over medium heat. Add 1/2 cup chopped onions and sauté for 3-4 minutes until golden. Add 1/2 cup chopped tomatoes and cook for 5 minutes until softened and oil separates.
  3. Step 3: Reduce heat to low. Gradually pour in the yogurt-besan mixture while whisking constantly to prevent lumps. Simmer gently for 10-12 minutes, stirring occasionally, until thickened and raw flour taste disappears.
  4. Step 4: Stir in 1/4 cup chopped fresh coriander and cook for 2 more minutes. Serve hot with rice or roti.

Frequently asked questions

How long does Yogurt-Based Besan Curry with Fresh Coriander take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yogurt-Based Besan Curry with Fresh Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour from drying out.

Can I substitute ingredients in Yogurt-Based Besan Curry with Fresh Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yogurt-Based Besan Curry with Fresh Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Yogurt-Based Besan Curry with Fresh Coriander vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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