Used in cooling drinks and refreshing dipping sauces such as this, as well as for marinating meats for the tandoor, yoghurt has long been an important part of Pakistan’s cuisine, thanks to its centuries-old Mughlai influences. The tandoor oven was in fact invented in Pakistan, so feel free to also serve this refreshing sauce with anything pulled out of the tandoor’s fiery depths.
Using a mortar and pestle, mix the garlic and ginger together.
Transfer to a bowl, add the yoghurt and mix well.
Use straight away, or spoon into a sterilised jar, seal and refrigerate. This sauce will keep in the fridge for 2 days.
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