Spicy Yogurt Sauce
Submitted by honzog
An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis yogurt sauce is the kind of condiment that elevates everything it touches.
Onions and minced hot chilies sauté in oil until soft and golden. Ground cumin and coriander bloom in the heat for a minute, filling the kitchen with toasty, earthy fragrance. A chopped tomato and a touch of flour go in next to thicken things up, and then plain yogurt gets stirred in at the end for a creamy, tangy finish.
Drizzle it over grilled lamb, spoon it alongside biryani, or use it as a dipping sauce for samosas and pakoras. It’s a workhorse that belongs in every Indian-inspired meal.
Kitchen Tips
- Heat the sauce gently after adding the yogurt. If it boils, the yogurt will curdle and turn grainy.
- The flour stabilizes the yogurt and helps it hold together when heated. Don’t skip it.
- Use full-fat plain yogurt for the creamiest, richest result. Low-fat versions are more prone to splitting.
Ingredients
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.
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