This recipe is the foundation of most indian meals. The yogurt gives a cooling element to spicy curries.
In a dry saucepan, toast cumin seeds till their black in color, set aside. In a medium bowl, whisk all ingredients together till. Taste and adjust seasoning according to your preference. Refrigerate till serving time.
Great with all curries and Naan's. Garnish with herbs such as cilantro or mint.
This recipe was provided by Kulminder B from Calgary