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7 Best Substitutes For Curd In Curry

The curd in curry is what gives the dish its signature taste. Curd is an essential ingredient in curries. This dairy product not only adds flavor but also provides a creamy texture. However, for those who are lactose intolerant or vegan, this can be tough. So substitutes for curd in curry are essential for many people.

There are many curd alternatives in curry. Indian and Pakistani cuisines use curd as a dairy product. In this blog post, we will explore different curd substitutes for you to try out.

Substitution for Curd in Curry

  1. Peanut paste
  2. Mashed potato
  3. Tomato paste
  4. Coconut paste
  5. Ginger paste with lemon essence
  6. Sour cream and mustard paste
  7. Thick coconut cream

1. Peanut paste

Peanut paste: substitutes for curd in curry

If you need a thickener for your curry and feel like adding some with great flavor, peanut paste is just the thing! It has an intense natural sweetness with its body that will hold up well to those spices. 

Peanut paste is thicker and tastier than curd. This ingredient also has a longer shelf life than curd and doesn’t change consistency as much when added to your curry. So instead of wasting all your time making this complicated peanut sauce, use our peanut paste!

Find out more Substitutes for Curd in Rava Idli

2. Mashed potato

Mashed potato: substitutes for curd in curry

With the rise of healthy eating trends, this product is for all you curry lovers out there! Now with our Mashed Potato Mix stocked in your pantry, have no fear when it comes to trying new recipes.

Use mashed potato as a thickener instead of curd and amaze your family with fresh, inspired dinners every night. Great chefs need not be conquered by thickeners alone, so start cooking what you love today.”

Get more Substitutes for Curd in Diet

3. Tomato paste

Tomato paste: one of the substitutes for curd in curry

As a cook, you love the deep flavor of a slow-cooked curry. Recently, though, you’ve found your curries to be less spicy and compelling because they’re thinned with apple or pear sauce. In several cases, this also means that the meat isn’t seasoned as much as it should be either.

That’s where tomato paste comes in! We understand how much time you spend to prepare each dish from scratch, so we spared no expense when sourcing our product for you – all ours is made fresh by hand and robustly infused with garlic powder for additional flavor. At home, all too often, your Indian dishes seem lackluster – but not anymore!

Nothing thickens curry like a hearty dollop of tomato paste. Made from ripe tomato puree, this is the same kind you might add to your soup or salad for extra zest. Add just a spoonful to thicken up your recipe in place of curd. It’s easy and convenient!

Get the Substitutes for Curd in Bhatura

4. Coconut paste

Coconut paste: substitutes for curd in curry

That’s right, I said it. Ease your curry woes by just using coconut paste. Although it might seem like one of those new-fangled “alternative facts” that I’ve heard so much about, this is legit – you can make delicious curry with only the flavor of coconut. With no cow milk in sight!

Coconut paste is the newest way to make your curry thicker and more flavorful! Coconut paste has an inviting coconut flavor for an authentic taste. It’s delicious on chicken, fish, veggies, rice; you name it!

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5. Ginger paste with lemon essence

Ginger paste with lemon essence: substitutes for curd in curry

Do you love curry but don’t always have the time to let the traditional card-based sauce thicken? 

Let’s do a little experiment, shall we? Open up your spice cabinet and tell me what you see. Right on the very first shelf! That’s right; there it is – good ol’ ginger paste with lemon essence. And if we check out its ingredients list – sugar, ginger paste with lemon essence (lemon juice and distilled vinegar).

We know why this product has been around for generations: it’s delicious! Nowadays, though, people like to load their curries with different flavors of Korma pastes mixed with cubes of paneer; but let’s not forget about those crafters of America who still love their curry spicy and tangy!

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6. Sour cream and mustard paste

Sour cream and mustard paste

Welcome to a world of flavorful possibilities! Here at the red and yellow bucket, we love delivering those extra unique ingredients that make your dishes taste as good as they look. The tangy texture and irresistible flavor of sour cream with mustard paste come from high-quality cream and grainy mustard.

One tap on this package delivers just enough spices to whisk up all sorts of enticing curries. Whether you’re cooking cauliflower rice or saag paneer, our paste will provide something fresh and new into your kitchen that’s easy to use. Spice things up without the spice with Sour Cream and Mustard Paste!

Luckily, you don’t have to sacrifice flavor just because you’re following a clean diet. Check out Substitutes for Curd in Dosa

Mmm, the tart taste of sour cream and mustard paste is really what makes this curry dish great. You can try it as a substitute for curd and still get that sauce you love. It’s thick and delicious and will keep your digestive system in form while making your dinner something tasty!

7. Thick coconut cream

Thick coconut cream

Are you tired of fruit curd? Make a smooth and creamy coconut cream to thicken your curry!

The coconuts were left to soak in these refreshing waters for hours until the water came up naturally through their pores and extracted its essence, causing it to be thickened with coconut juice. Check out Substitutes for Curd in Naan

Who says a vegan or vegetarian cannot enjoy a delicious, hot curry dish? We say no one! Now it is possible to get that thick, creamy Indian curry feel – without any milk.

All you need is our thick coconut cream and some spices to start cooking your world apart. It’s just another way we bridge the gap between meatless and meat lovers with only the freshest ingredients!

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Why do we add curd to curry?

Curd brings a nice tangy flavor to the curry and a pleasant balance of sweet and sour. The more curd you use, the more acidic it becomes. Too much curd will make your curry dish taste bad because of all the acidity from this ingredient. In small amounts, however, acidity will not be as firm as large amounts of curds. So it’s more about balancing out some of those spicy flavors found in curries with tartness from the curds themselves.

Curry is best when eaten immediately or within 4 hours after cooking to preserve its original taste – especially if you’re using fresh ingredients that might spoil over time. Commercially available brands can last up to two.

Adding curd to curry is a common practice in Indian cuisine. Curds are necessary because without them; the meat will become tough and dry during cooking. Adding curds also helps keep your curry moist for quite some time, making it an essential ingredient that many people would find difficult to. The enzymes in yogurt cause the meat to reach its maximum tenderness while helping flavors blend well with fewer spices needed. Curd contains healthy bacteria which can help regulate your digestive system, giving short-term relief from diarrhea or constipation all by itself! You can ensure the quality of regularity by adding regular quantities of probiotics (most yogurts have these) daily. 

Can we add curd instead of cream?

To replace cream with curd, you would need to measure the same amount of water as required to calculate how much milk you will need to use–8 ounces.
For this case, eight tablespoons of milk are used to make
3/4 cup or about six fluid ounces. For eight fluid ounces of milk, that would be 12 tablespoons of curd (no oil). I haven’t tried it, but it sounds like an exciting experiment! One concern is that if your monitor isn’t remarkably accurate and the tarts are soft tarts instead of pate brisee or puff pastry, then they may not have a ‘substantial bottom’ even when baked at 350 degrees Fahrenheit for 25 minutes in a preheated oven

What is the best substitute for curd in curry?

Many people use yogurt as a substitute for curd in curry, but I prefer to grill until I charred some red onion and then add the onions with various spices such as garlic paste, cardamom powder, or bay leaves. These can then be combined into different dishes for you not only to enjoy an authentic taste of India but also make it a lot healthier option. As for me, I am going to love my next day’s lunch – spicy grilled onions masala over boiled rice!

Why can’t I use yogurt to replace curd in curry?

Yogurt can replace curd in curry, but it won’t be as thick and flavorful as the original.
To have a good consistency for a curry with yogurt, you will need to use about 25% more yogurt than if using sour cream because of the weak protein content of yogurt. In addition, the lack of eggs encourages curdling when heated or blended. Rest assured, though – if you prefer a thinner curry sauce, then substituting your traditional yogurt could work just well.

Protein is needed in gravy-based sauces to bind together solids and give them body to provide a satisfying mouthfeel. The proteins also promote gelatinization at lower temperatures than fats or sugars do alone.

How can we avoid curdling curd in cooking

Three things can be done to avoid curdling curd in cooking.
First, stirring the mixture before it scorches results in more uniform heat distribution throughout the dish. Second, proper heating time is critical–the longer you cook, the denser your final product will be once it is cooked through. Third, adding fat or oil to the mixture helps coat the proteins and prevents them from sticking together after being heated.

Regardless of which approach is used, less watery-curdled products are usually better for frying applications because they are easier to handle without breaking up due to their firmer consistency. The downside with this technique, however, is that firmer curdler means there’s one less way.


We discussed seven substitutes for curd in the curry to add thickness and tangy taste. The most significant fact is that you can use these substitutions interchangeably by adding them at different stages during the cooking process.

One last idea would be to make your thickener with oatmeal flour, cornstarch, or arrowroot powder mixed with water. It’s really up to your choice what type of dish you want to create when it comes down to making this substitution!

Do you have a favorite? What substitutions do you use when making your curry dishes at home? Let us know in the comments below!

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