Yogurt-Based Curry with Fritters
A soothing yogurt curry with aromatic spices, served with crispy fritters for a classic Punjabi comfort dish. This indian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs well-drained yogurt, water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 2 cups, well-drained yogurt
- 1 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida
- 1 tsp salt
- 1/2 cup chickpea flour
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup water
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1/4 cup, chopped cilantro
- 1/4 cup, sliced green chilies
Instructions
- Step 1: For the kadhi: In a bowl, whisk together 2 cups yogurt, 1 cup water, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1 tsp salt until smooth.
- Step 2: For the pakora: In a bowl, mix 1/2 cup chickpea flour, 1/4 cup all-purpose flour, 1/4 tsp baking powder, 1/4 tsp salt, and 1/2 cup water to form thick batter. Add 1/4 cup chopped cilantro and 1/4 cup sliced green chilies, mixing well.
- Step 3: Heat 1 tbsp vegetable oil in a pan over medium heat. Drop spoonfuls of pakora batter into oil, frying until golden brown (3-4 minutes per side). Drain on paper towels.
- Step 4: In a pot, bring kadhi mixture to gentle simmer over medium heat, stirring frequently. Simmer uncovered 15 minutes. Stir in fried pakora and cook 5 more minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yogurt-Based Curry with Fritters take to make?
Total time is about 55 minutes (30 min prep + 25 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 Curry with Fritters?
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 well-drained yogurt from drying out.
Can I substitute ingredients in Yogurt-Based Curry with Fritters?
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 Curry with Fritters 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 Curry with Fritters 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★★
Made with what I had on hand and it still came out great.
