The fall weather had me in a roasting kind of mood last week. Vacation gave me the time to post.
I’ve posted roasted vegetables before, but the difference here is the dipping sauce. (Quickly: the vegetables were roasted at 450F in homemade garlic olive oil for 45-60 minutes until golden brown).
In a medium saucier at medium, heat
about 8 tablespoons peanut oil
until shimmering. Add
3 cloves garlic, minced
1t cumin seeds
1t cumin and coriander powder
1t red chilli powder
1t mystery chilli powder (brown in color- in a small bag- Khyati please tell me what this is!)
2-3t tandoori masala
1 pinch asafoetida
3-5t kosher salt.
Fry gently until fragrant, about 5-7 minutes. In the meantime, in a food processor, puree
one large onion
2-4 cloves garlic, minced.
When the spices are fragrant, add the onion-garlic puree. Fry gently for 7-10 minutes, until reduced by one third. Turn off heat. Taste for spices. Add salt if needed. The mixture should taste strongly flavored. Add
3/4 cup full-fat yogurt.
The picture shows what the spice blend should look like before adding yogurt. It will be like a thick paste and should be extremely flavorful but not hot (scoville units-type hot). Add yogurt to achieve a smooth, creamy sauce.
I love hot and spicy sauces, but this tangy sauce better suits my daughter’s delicate taste buds. I actually had to add even more yogurt for her to be able to use it. Kids love to dip- here’s a sauce that is used on healthful vegetables.
I must admit that I’ve eaten this sauce with a spoon. Mmmmmmmm
Prep time: 10 mintues
Total time: 40 minutes
Taste [rate 3.5]
Ease [rate 2.5]