Afghan Spicy Yogurt Sauce

Name: Afghan Spicy Yogurt Sauce
Yield: Servings: 2 to 4
Cuisine: Afghan
Ingredients: 2 cups yogurt and 1 teaspoon cornstarch, beaten for 5 minutes, clockwise; 2 cups yogurt and 1 teaspoon cornstarch, beaten for 5 minutes, clockwise; 1 cup fresh mint leaves; ½ teaspoon freshly ground black pepper; 1 teaspoon salt; 1 large tomato, peeled and sliced; ½ cup ground walnuts; 1 clove garlic, crushed and peeled; 1 onion, peeled and thinly sliced; 1 bird or serrano chili, seeded and sliced; 1 bird or serrano chili, seeded and sliced; 1 teaspoon cumin seeds; 4 tablespoons olive oil; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds

Shurba

Preparation info

Servings:
2 to 4

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

Afghan Spicy Yogurt Sauce

4 tablespoons olive oil
1 teaspoon coriander seeds
1

Asia
Afghanistan
Sauce
Gluten-free
Pasta
Vegetarian

Method

Heat the oil in a wok over medium heat until very hot. Add all the seeds and cook for 10 seconds, until aromatic (keep a cover handy to stop the seeds from flying out). Add the chili and onion, and fry for 15 minutes, until golden brown. Add the garlic and walnut, and stir-fry for 20 seconds. Reduce heat to very low. Add all the remaining ingredients except the yogurt. Cook for 5 minutes, then