creamy ndian yogurt soup

1/4 cup canola oil
2 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
1/4 cup chopped fresh cilantro

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.
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.

10/15/2019

recipepes.com creamy ndian yogurt soup, recipe PT15M PT1H 5 455 calories

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creamy ndian yogurt soup

Ingredients

Directions