While most people follow all the important steps while preparing a new dish, the little details are often overlooked. And, it’s the same little things that can change the look and taste of your meal. Bring your pen and papers when Chef Pankaj Bhadouria returns with one of her other kitchen hacks. In her latest Instagram post titled Pankaj Ke Nuskhe, the chef tackles a common problem that home cooks face when making gravy. Usually when curd or yogurt is added to gravy or curries, it freezes. This not only affects the taste of the dish, but also causes discomfort to the viewer.
Does this issue ring a bell? Well, now you can breathe a sigh of relief when Super Chef The winner came up with a solution consisting of three simple steps. “Pankaj ke Nuskhe– how to add yogurt to gravy. Just follow this simple tip to make sure your yogurt doesn’t freeze when you add it to gravies and curries,” she wrote alongside the video.
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Check out Pankaj Bhadouria’s tips for perfectly mixing yogurt with gravy:
– Marinate yogurt properly before adding it to curries or gravy
– Should turn off the gas or keep the fire low when you are adding yogurt. “The gravy or whatever vegetable you are cooking should not boil, instead it should simmer,” explains the chef.
As soon as you add the yogurt to the gravy, stir until the yogurt is incorporated into the mixture. Continue stirring until the gravy begins to simmer.
Watch the video here:
Previously in a Pankaj ke Nuskhe In the video, the chef shared an easy tip to save time when peeling boiled potatoes. The chef also emphasizes that after following her process, one can easily remove the skins of the potatoes.
We can’t wait to see more chef Pankaj Bhadouria’s tips and tricks.
