While most people follow all the important steps while preparing a new dish, it is often the little details that get overlooked. And, it is the same little things that can change the look and taste of your meal. Bring out your pens and papers as Chef Pankaj Bhadouria is back with another one of her kitchen hacks. In her latest Instagram post titled Pankaj Ke Nuskhe, the chef has addressed a common problem that home cooks face while preparing gravies. Often when the curd or yoghurt is added to gravies or curries, it ends up getting curdled. This not only affects the flavour of the dish but also makes it unpleasing to the eye.
Did this issue ring a bell? Well, now you can breathe a sigh of relief as the Masterchef winner has come up with a solution comprising three simple steps. “Pankaj ke Nuskhe– how to add yoghurt to gravies. Just follow this simple tip to ensure your yoghurt does not curdle when you add it to gravies and curries,” she wrote alongside the video.
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Check out Pankaj Bhadouria’s tips to perfectly mix yoghurt in gravies:
– Wisk the yoghurt properly before adding it to the curries or gravies
– The gas should be turned off or on the low flame when you are adding yoghurt. “The gravy or whatever vegetable you are cooking should not be boiling, instead it should be simmering,” the chef explained.
– As soon as you add the yoghurt to the gravy, stir it till the yoghurt gets incorporated into the mix. Keep on stirring until the gravy starts simmering.
Watch the video here:
Previously in another Pankaj ke Nuskhe video, the chef shared an easy tip to save time while peeling boiled potatoes. The chef also highlighted how, after following her procedure, one can easily get rid of the skin of the potato.
We cannot wait to see more of chef Pankaj Bhadouria’s kitchen tricks and tips.