Mamta: although I've decided I don't like cauliflower, I found your tips on cooking with yoghurt really useful. I don't know whether the 'yoghurt nature' I use here in France is full-fat, but it tends to curdle. I found that, the higher the heat on the cooker, the less curdling there was.

I'd been taking it straight out of the fridge for years, so thanks for that tip. I've done an Indian beef stew tonight which has yoghurt, and it worked a treat.

It doesn't taste worse if the yoghurt curdles, but it looks bad: properly integrated yoghurt makes for some really sumptious-looking Indian sauces!

Phil

Great, I am glad it worked :-).