Ingredients
Scale
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- 5 garlic cloves, minced
- 2 cup fresh fenugreek leaves, chopped
- 1/2 tsp serrano pepper, minced
- 1 tsp sugar
- 1/2 tsp salt
- 2 cups plain Greek yogurt
- 2 tsp fresh lime juice
- black salt to taste (optional)
Tempering
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- 6 garlic cloves, thinly sliced
- 1/4 tsp turmeric
- 1/2 tsp red chili powder
Instructions
- Heat oil in a small sauce pan on medium high heat. Add cumin seeds. Once the cumin starts to pop add in the sesame seeds and turn heat down to medium-low. Add garlic and saute for 1 minute. Add fenugreek leaves and minced serrano pepper and stir. Cook for 2-3 minute while continuously stirring. Stir in sugar and salt and set pan aside to cool.
- Add yogurt to your serving bowl. Stir in the cooled fenugreek mixture, lime juice and black salt to taste until well combined.
Tempering
- In a small sauce pan, heat vegetable oil on medium heat. Add mustard seeds. Once they start to pop add in sesame seeds and garlic. Turn heat down to medium-low and stir until garlic turn golden brown.. Remove sauce pan from the stove and quickly stir in turmeric and red chili powder. Immediately pour into the yogurt. Stir the tempered spices into the yogurt. You can enjoy this right away or store in the refrigerator for up to 4 days. Enjoy!
Notes
Recipe adapted from Cubes N Juliennes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
