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Indian creamy yoghurt soup

Ingredients :

¼ cup canola oil

2 medium (blank)s jalapeno peppers, chopped

1 (3 inch) piece fresh ginger, peeled and minced

4 cloves garlic, minced

2 (32 ounce) containers Greek yogurt

1 tablespoon chili powder

1 tablespoon ground turmeric

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon garam masala

1 teaspoon salt

¼ cup chopped fresh cilantro

Method :

Step 1

Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.

Step 2

Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

Source: allrecipes.com

Serves : 8

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal