Spicy Yogurt Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 2 | each |
hot chili peppers
minced |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
cumin seeds
ground |
|
| 1 | teaspoon |
coriander seeds
ground |
|
| 1 | large |
tomatoes
chopped |
|
| 2 | teaspoons |
unbleached all-purpose flour
|
|
| 1 | cup |
yogurt, plain
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 2 | each |
hot chili peppers
minced |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
cumin seeds
ground |
|
| 5 | ml |
coriander seeds
ground |
|
| 1 | large |
tomatoes
chopped |
|
| 1E+1 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
yogurt, plain
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Sauté the onions and chilis in the oil until tender, about 10 minutes.
Add the cumin and coriander and sauté for a minute, stirring constantly.
Stir in the tomato and flour and cook for 2 minutes.
Finally, stir in the yogurt.
Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle.
Add salt to taste and serve.
