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Ingredients
ServingsOriginal: Serves 4
- cumin seeds1 tsp
- mint, fresh; chopped10 g
- coriander leaves, fresh; chopped15 g
- ginger, fresh root; chopped2 cm
- green chilli, fresh; chopped2
- natural yoghurt, plain3 dl
- buttermilk, cultured3 dl
- salt1 pinch
- onion, chopped1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.
Grind the toasted cumin seeds with a mortar.
Grind the mint, coriander leaves, ginger, and chili peppers into a paste.
Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.
Add the onion and the ground cumin.
