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Indian Style Yoghurt Dipping Sauce and / or Dressing

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 700 g
Author: Gina @ The Passionate Pantry

Ingredients

  • 300 g plain Greek yoghurt
  • 50 g chickpea flour
  • 50 g coconut sugar or plain dark brown sugar
  • 40 g Tandoori paste
  • 2 tsp sea salt flakes or 1 tsp fine sea salt

  • 400 g water add in two lots of 200g each time

  • 1 to 2 tbls lemon juice

Instructions

  • Place yoghurt, flour, sugar, paste 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
  • Scrape around bowl
  • Cook 20 minutes / 100 degrees / speed 2
  • Add 1 tbls lemon juice and blend 10 seconds / speed 3
  • Check for seasoning and add more lemon juice and salt if preferred
  • 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

Notes

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