This quick and easy recipe makes healthy yogurt tastier with a spicy tempering. You prepare the base with onions and spices and mix in the yogurt – that’s about it. Growing up this was often served as a main dish with bread or rice and is also a great accompaniment. I even enjoy leftovers as a dip with tortilla chips.

Recipe Notes

The green chillies are optional if you don’t want to make the dish too hot. You can also add water to the yogurt if would like a thinner consistency for example to serve with rice.

Ingredients

1/2 tbsp Olive Oil
1 cup Plain Low-fat Yogurt
1/2 cup Water
1/2 cup Diced Onions
2 Green Chillies chopped
1/2 tsp Cumin Seeds
1/2 tsp Coriander Powder
1/4 tsp Garam Masala
1/4 tsp Turmeric
1/2 tsp Kashmiri Red Chili Powder
1/4 tsp Salt (adjust to taste)

Number of Servings (approximate): 2

Preparation

Add 1/2 cup water to the yogurt and mix it well.

Cooking

Heat the oil in a pan and when hot add the cumin seeds. As soon as the cumin seeds start to sizzle add the green chillies (if using). Frying the green chillies a bit reduces the hotness in the finished dish.

Add the diced onions and cook until they start to turn translucent.

Add all the spices except the garam masala and cook for 1 minute.

Take a spoon of the onion base into the bowl with the yogurt and mix it in. This is to ensure that the yogurt does not curdle when you add it to the tempering. Turn off the heat and pour in the yogurt into pan and mix well.

Enjoy!