I remember the first time I made an Indian style sauce, I followed all of Padma Lakshmi’s instructions, however the damn yoghurt curdled the sauce until it looked like the stuff you see when washing the pan. Without trying to figure out what I did wrong, I tried again and again, with the same result.. stupid huh!?
My food tasted good, but the presentation was not good so I simply asked a chef at a local Indian restaurant, and the answer was super simple. Australian yoghurts, regardless of style, have too little fat in them. That’s right, you need to find the highest fat content yoghurt you can, and make sure you mix it into the sauce at room temperature. If you can’t find a full fat yoghurt, first mix a little cornflour into the yoghurt before adding to the rest of the mix, and that should interfere with the separating curds enough to allow a smooth mix.