Indian Style Yoghurt Dipping Sauce and / or Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 700g

Sauce served as a dressing over baked veggies

  • 300g plain Greek yoghurt
  • 50g chickpea flour
  • 50g coconut sugar, or plain dark brown sugar
  • 40g Tandoori paste
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
  • 400g water (add in two lots of 200g each time)
  • 1 to 2 tbls lemon juice
  1. Place yoghurt, flour, sugar, paste and salt into TM bowl and blend 10 seconds / speed 5
  2. Add 200g water and blend 10 seconds / speed 5
  3. Add final 200g water and blend 10 seconds / speed 5
  4. Scrape around bowl
  5. Cook 20 minutes / 100 degrees / speed 2
  6. Add 1 tbls lemon juice and blend 10 seconds / speed 3
  7. Check for seasoning and add more lemon juice and salt if preferred
  8. Pour sauce into a bowl and allow to cool for an hour to room temperature
  9. Decant sauce into a glass jar (I place it into 2 glass jars so that I can keep one in the fridge while I am using the other) and store in the fridge where it will keep for up to a week
  10. Use as desired
  11. NB: As the sauce sits in the fridge you may see a small amount of liquid come to the top of your container, just stir that through before serving
This recipe makes quite a lot but it keeps well in the fridge for at least a week, and can be used in a variety of ways:

1. As a dipping sauce it is perfect with any type of Indian nibble (consider Tandoori chicken, any type of baked or fried filled pastry, or kebabs), or serve simply with cut up veggies on a platter, or sourdough or other bread of choice broken into pieces for people to dunk into the sauce;
2. It is great with any type of meat or veggie pattie, served on the table for people to help themselves to; and
3. As my family eat baked veggies and salads a lot, we use it as a dressing drizzled over these types of dishes too.

I have used a commercial Tandoori paste but you can also make your own if you wish
Recipe by The Passionate Pantry at