Recipe courtesy of Mary Sue Milliken and Susan Feniger

Yogurt Sauce

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 2 cups
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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


  1. 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.
  2. 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.
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