Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.



Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often, until softened and beginning to turn translucent, about 9 minutes.

  • Meanwhile, process cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth.

Cook's Notes

Serve immediately, or refrigerate, covered, for up to 2 days.

Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 5
Rating: Unrated
I'm not sure why the low rankings on this.....that said, I make it a little different. In my house we love this dressing for dipping fresh crudités. But instead of adding powdered [filtered]es I start with a good, quality curry paste. It's quicker and tastes so much better.