Bhuna Tamatar ke Raita
Roasted Tomato Yogurt Dip/Condiment
Submitted By: Taz
Ingredients:
2 Cups Plain Yogurt (Dahi)
4-5 Roma Tomatoes (Tamatar) - seeded and diced
4-6 cloves Fresh Garlic (Leh-sun) - minced
2 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
2 tsp Kosher Salt (Namak) - or to taste
2 tsp Oil - can use canola, vegetable, grape seed, rapeseed, safflower, or sunflower oil
1 tsp Cumin Powder (Jeera Podi)
1 tsp Coriander Powder (Dhania Podi)
-OPTIONAL GARNISH-
1 tsp Red Chile Powder (Lal Mirchi)
Preparation:
- Heat oil until shimmering in a medium skillet over medium heat - Once oil is hot, add tomato, garlic, and salt - Sauté until garlic is golden in color (apx 5-7 minutes) - Remove from heat and set aside to cool
- Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth
- Add the cumin and coriander powder and whisk to thoroughly combine
- Gently fold in the roasted tomato/garlic and coriander leaves until thoroughly combined
- Cover and chill in refrigerator for 30-60 minutes to allow flavors to meld
- Garnish with red chile powder if desired and serve alongside biryani or pulao, with bread as a snack, over steamed basmati rice, or as part of any Indian meal
Can be stored refrigerated in an airtight container for up to 1 week
