0.0 – 0 reviews • Dairy Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
15 min |
| Cook: |
5 min |
| Yield: |
2 cups |
Ingredients
- 3 tablespoons peanut oil
- 2 teaspoons black or yellow mustard seeds
- 2 teaspoons cumin seeds
- 2 teaspoons pureed garlic
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/8 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
- 1 pint plain yogurt
Instructions
- Have ingredients measured and nearby before beginning. Heat oil in a small skillet over high heat. Add mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
- Lower heat, add cumin seeds, and cook until they turn golden, about 1 minute. Stir in garlic for 10 seconds, then ginger for 10 seconds more, and remove from heat. Stir in turmeric, paprika, pepper flakes, and salt. Mix spices and yogurt in a bowl. Chill before serving.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
178 |
| Total Fat |
15 g |
| Saturated Fat |
4 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
0 g |
| Sugar |
6 g |
| Protein |
5 g |
| Cholesterol |
16 mg |
| Sodium |
319 mg |