Chef Saransh Goila Shares Curry Patta Mayo Recipe, Save It Right Now

Chef Saransh Goila Shares Curry Patta Mayo Recipe, Save It Right Now

Savory, spicy and sweet dips are always the star of the party. Cheese dip? Yes please. Jalapeño hummus? What? Not to mention everyone’s favorite the chipotle salsa dip. From get-togethers to wild parties, dips and chips easily make way for all menus. They are undoubtedly also one of the easiest and most addictive snacks. The dipping sauces are used for drizzling, sauce and dunking and to enhance your dinner recipes. While people are rushing to the supermarkets to sample their favorite dips, we recommend preparing them at home. No, it’s not a tedious job. All you have to do is put some ingredients in, mix them well and voila. Don’t believe us? We have proof. Chef Saransh Goila mentioned an easy peasy recipe in an Instagram post, which puts a delicious twist on the regular mayonnaise. Curious what it could be? Well, he shared the recipe to prepare Curry Patta Mayo.

(Also Read: Bored of Your Ordinary Phulkas? Give Them a Colorful Twist With Celebrity Chef Saransh Goila’s Recipe)

“This delishaas mayo is not made from that yellow curry powder sold all over the world – yeh legit curry leaf powder hai fraaaands. Try the real stuff at home,” he wrote in the post’s caption.


curry leaves

Mayonnaise – ½ cup

Yogurt – ½ cup

Fried garlic – 2 tbsp

Onion powder – 1 tsp

Pepper powder – 2 tsp

Salt to taste

(Also Read: Saransh Goila shares the process of preparing the perfectly hung curds for your dishes)


Step 1: Put some curry leaves in the microwave for 2 to 3 minutes and make them crispy. Now crush them and reduce it to powder.

Step 2: Take a bowl and add mayonnaise and yogurt. Add some fried garlic, onion powder, pepper powder and salt to taste.

Step 3: Now add some crushed curry leaves and add a squeeze of lemon.

Step 3: Mix well and sprinkle some crushed curry leaves on top before serving.

You are free to increase the amount of curry leaf powder according to your own taste.