I have always loved Indian food! And I remember in my early 20’s attending an Indian Vegetarian Cooking Class in my local area of the Northern Beaches in Sydney.
At that class we made a cooked yoghurt sauce to serve with our veggies. The sauce was delicious, but what I didn’t like so much is that you had to be super careful when cooking it as it was prone to splitting. Whilst that didn’t alter the taste of the sauce at all, it was not a great look.
Then on Dani Valent’s site recently (see here) I saw an amazing Indian chef make a cooked yoghurt sauce in which he added chickpea flour to stop it splitting. I thought that was a fantastic idea, so added that to my sauce mixture and this recipe is the result. The more chickpea flour you add, the thicker it will be, so the amount in this recipe is what I finally settled on which gave me the perfect thickness for my use.
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:
- 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;
- It is great with any type of meat or veggie pattie, served on the table for people to help themselves to; and
- As my family eat baked veggies and salads a lot, we use it as a dressing drizzled over these types of dishes too.
Another added benefit of this sauce is that it is gluten free so that ticks a box for some people.
I have used a commercial Tandoori paste (I like Pataks see here) but you can also make your own if you wish.
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- Yoghurt, chickpea flour, Tandoori paste, sugar and salt in the ™ bowl and blended for 10 seconds
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- 200g water added and mix is blended for 10 seconds
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- Final 200g water added and mix is blended for a final 10 seconds
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- Mixture is cooked for 20 minutes, before adding 1 tbls of lemon juice
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- Sauce served as a dipping sauce
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- Sauce served as a dressing over baked veggies
Sauce served as a dressing over baked veggies
- 300g plain Greek yoghurt
- 40g chickpea flour
- 40g Tandoori paste
- 40g dark muscovado sugar, or plain dark brown sugar
- 2 tsp sea salt flakes, or 1 tsp fine sea salt
- 400g water (add in two lots of 200g each time)
- 1 tbls lemon juice
- Place yoghurt, chickpea flour, Tandoori paste, sugar and salt into TM bowl and blend 10 seconds / speed 5
- Add 200g water and blend 10 seconds / speed 5
- Add final 200g water and blend 10 seconds / speed 5
- Cook 20 minutes / 100 degrees / speed 2
- Add lemon juice and blend 10 seconds / speed 3
- Check for seasoning and add more salt if preferred (I find the lemon juice adds just the right amount of extra seasoning needed)
- Pour sauce into a bowl and allow to cool for an hour to room temperature
- 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
- Use as desired
- 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
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
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