MLI replied:

>> What I like about Indian cooking is that they use a lot of yoghurt.
>>
>> I usually put the yoghurt in at the beginning of the recipe,
>> but then the creamy consistency gets lost in the cooking process.
>>
>> Is this because i add "the wrong type" of yoghurt,
>> or is it like that?
>
> It is just like that...yoghurt seperates/curdles if heated too hard
> and/or too long. So do most other milk products.

Many Indian recipes call for chickpea flour to be mixed into the yogurt to
keep it from curdling.

Bob