Figs in spiced yogurt


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Anjeer Ka Salan is an excellent taste bud reviver with its savoury, sweet, sour and hot tastes combined in one. Dried ready-to-eat figs are easily available in supermarkets and health food stores, making this an all-year-round classic. This dish is especially good served as an appetizer.


  • 400 g/14 oz dried ready-to-eat figs
  • 250 g/9 oz/generous 1 cup thick natural (plain) yogurt
  • 50 g/2 oz/4 tbsp ghee or unsalted butter
  • 1 large onion, finely chopped
  • 15 ml/1 tbsp ground coriander
  • 2.5 ml/½ tsp ground turmeric
  • 7.5 ml/ tsp chilli powder, or to taste
  • 5 ml/1 tsp salt, or to taste
  • 15 ml/1 tbsp lemon juice
  • 2.5 ml/½ tsp garam masala


  1. Soak the figs in a bowl of salted water for 10–15 minutes, then rinse well. (See Cook’s Tip). Slice each fig into three pieces and set aside.

  2. Whisk the yogurt in a small bowl until it is smooth, then set aside. This helps prevent it curdling during cooking.

  3. Melt the ghee or butter in a frying pan over a low heat and fry the onion for 5–6 minutes, until soft and translucent.

  4. Add the coriander, turmeric and chilli powder and cook for about 1 minute. Add the fig pieces and the salt and stir-fry for 2–3 minutes. Add the yogurt, stir well, cover the pan tightly and cook for 4–5 minutes.

  5. Stir in the lemon juice and garam masala. Serve hot or at room temperature.

Per portion Energy 315kcal/1352kJ; Protein 6g; Carbohydrate 47g, of which sugars 46g; Fat 13g, of which saturates 7g; Cholesterol 34mg; Calcium 304mg; Fibre 9.8g; Sodium 489mg.