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 turmeric
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]