Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin to pop immediately so have a cover close for escaping seeds) Cook until popping stops.
Lower the heat, add cumin seeds, and cook until they turn golden, about 1 min. Stir in the garlic for 10 sec, then ginger for 10 sec more and remove from heat. Stir in tumeric, paprika, pepper flakes, & salt.
mix the spices & yogurt together in a bowl. chill before serving.
Serving
Suggestions
Serve w/potatoe fritters on the side as dip.
Originally Submitted
12/31/2006
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