Curd Korma (Yoghurt Kurma)

Neither spicy nor bland – this curd (dahi) kurma will appeal to those who don’t like thier curries hot. It can also be served as a snack before the main course.

yoghurt curry photo

Curd Korma (Yoghurt Kurma) 1

Curd Korma (Yoghurt Kurma)

5 from 1 vote
Course Side Dish
Cuisine North Indian


  • Potatoes ¼ kg
  • Fresh broad or butter beans seeds ¼ kg
  • Beans seeds ¼ kg
  • Onions 3
  • Curd 1 ½ cup
  • Garam masala ¼ tsp

To grind

  • Coconut ½
  • Cashew nuts 8-10
  • Poppy seeds 2 tsp
  • Green chillies 7

How to make:

  • Cut onions into long thin pieces.
  • Dice potatoes into one inch square pieces and cook in pressure cooker along with butter beans using just enough water to cover it.
  • Take care to not overcook. Grind other ingredients with enough water.
  • Heat ghee and fry onions till translucent.
  • Add the ground masala, cooked vegetables without water and beaten curd to it.
  • Add garam masala just before removing from fire.


Photo is only indicative and may not be of actual dish.
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