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“This is a thin yoghurt sauce flavored with garlic, chili, and spices. Wonderful on rice. This recipe is from the cookbook, Fire and Spice, by Joyce Westrip.”
READY IN:
10mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat ghee in a heavy-bottomed pan and add the cumin seeds, mustard seeds, and cloves.
  2. Fry for a few seconds until they begin to pop and release their aromas.
  3. Add the garlic, onion, ginger, chili, and curry leaves and stir-fry until the onion starts to change color.
  4. Mix in the turmeric powder, sugar, salt, and chick-pea flour paste.
  5. Cook 1 minute and remove pan from heat.
  6. Beat yoghurt well and gradually mix into the cooked ingredients, along with the coriander leaves.
  7. Return pan to heat and bring to a boil.
  8. Reduce the heat and allow to simmer gently for about 3 minutes.

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