Preparation:
Sauté the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and sauté for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve.
Yield: 4 servings.
Source: FoodTV Show CHEF DU JOUR, WYNELLE STEIN, SHOW #DJ9507 |
