Name: Spiced Indian Tomato And Yogurt Side
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g ripe tomatoes; 15 g jalapeño; 30 g scallions; 10 g fresh cilantro; 15 ml ghee; 2 g black mustard seeds; 2 g cumin seeds; 2 g turmeric powder; 3 g kosher salt; 150 g plain whole milk yogurt

Equipment

Large skillet

or Sauté pan

Mixing bowl

Spatula

or Wooden spoon

Ingredients

4 servings

Produce

400 g ripe tomatoes, diced
15 g jalapeño, finely chopped
30 g scallions, thinly sliced
10 g fresh cilantro, chopped

Spices & Dairy

15 ml ghee
2 g black mustard seeds
2 g cumin seeds
2 g turmeric powder
3 g kosher salt
150 g plain whole milk yogurt, whisked until smooth

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

317mg

Sodium

Method

Whisk the room-temperature yogurt in a mixing bowl until completely smooth and free of lumps. Set aside.

1mLook for: Yogurt appears glossy and uniform with no visible curds.

Heat the ghee in a large skillet over medium heat. Add the black mustard seeds and cumin seeds. Cook until the mustard seeds begin to pop and the cumin turns fragrant.

1mLook for: Mustard seeds jumping in the pan; cumin seeds darken slightly.Feel: Aroma of toasted spices fills the air.

Add the sliced scallions and chopped jalapeño to the skillet. Stir constantly and cook until the scallions have softened and the jalapeño loses its raw bite.

2mLook for: Scallions are wilted and bright green.

Stir in the diced tomatoes, turmeric powder, and kosher salt. Reduce the heat to medium-low and simmer until the tomatoes break down and release their juices, forming a thick, chunky sauce.

6mLook for: Tomatoes have lost their shape and oil begins to separate slightly at the edges.Feel: Tomatoes yield effortlessly when pressed with a spatula.

Remove the skillet entirely from the heat source. Allow it to cool for one minute, then gently fold in the whisked yogurt and half of the chopped cilantro until fully incorporated.

2mLook for: Sauce turns an opaque, creamy orange color without white specks of split dairy.

Transfer the dish to a serving bowl. Garnish with the remaining fresh cilantro and serve warm alongside rice or flatbread.

Chef's Notes

The technique of blooming whole spices in hot fat is called a tadka or tempering. It extracts the fat-soluble essential oils from the spices, elevating the entire flavor profile of the dish.
Using full-fat, whole milk yogurt provides a protective buffer of milk fat that resists curdling much better than low-fat or non-fat alternatives.
If your tomatoes are out of season and pale, adding a pinch of sugar while they simmer will help balance their acidity and enhance their natural sweetness.
For an even richer mouthfeel, whisk a half teaspoon of chickpea flour (besan) into your yogurt before folding it in. This acts as a stabilizer against the heat.