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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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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