Tomato Yogurt Sauce Recipes

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TOMATO-YOGURT CHICKEN CURRY



Tomato-Yogurt Chicken Curry image

Provided by Aarti Sequeira

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons peanut or canola oil
1 teaspoon cumin seeds
1 medium red onion, finely chopped
2 bay leaves
One 14.5-ounce can whole plum tomatoes
5 cloves garlic
1 1/2-inch piece ginger, peeled and roughly chopped
4 dried arbol chiles, stems removed
1/4 teaspoon turmeric
1/2 teaspoon paprika
2 pounds skinless, boneless chicken thighs, fat trimmed, halved
2 medium red-skinned potatoes, cut into 1-inch cubes
1 teaspoon honey
Kosher salt
2 tablespoons plain whole-milk yogurt, preferably Greek style
Generous pinch of Garam Masala, recipe follows
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping
1/4 cup green cardamom pods
4 black cardamom pods
3 large cinnamon sticks, preferably Ceylon, broken into pieces
2 tablespoons whole cloves

Steps:

  • Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
  • Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
  • Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
  • Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
  • Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
  • Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
  • Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
  • Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

CREAMY MUSTARD YOGURT SAUCE



Creamy Mustard Yogurt Sauce image

A rich, creamy mustard sauce that goes great with chicken, sausage, vegetables, and just about anything else!

Provided by Jimmy Simian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 8

Number Of Ingredients 3

¼ cup spicy brown mustard
¼ cup plain Greek yogurt
½ teaspoon garlic powder

Steps:

  • Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Nutrition Facts : Calories 15.5 calories, Carbohydrate 0.8 g, Cholesterol 1.4 mg, Fat 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 101.3 mg, Sugar 0.3 g

TOMATO YOGURT SAUCE



Tomato Yogurt Sauce image

Make and share this Tomato Yogurt Sauce recipe from Food.com.

Provided by SJG3483

Categories     Sauces

Time 15m

Yield 1-1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 6

2 teaspoons safflower oil
2 cloves garlic, minced
1 (6 ounce) can no-added-salt tomato paste
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup plain yogurt (room temperature)

Steps:

  • In a saucepan, heat the oil and sauté garlic.
  • Stir in tomato paste, oregano, and pepper.
  • Stir until sauce is heated through.
  • Remove from heat and stir in yogurt.
  • Warm mixture on low heat just until it is warmed.

Nutrition Facts : Calories 95.8, Fat 4.5, SaturatedFat 1.5, Cholesterol 8, Sodium 70.3, Carbohydrate 11.7, Fiber 2.1, Sugar 7.3, Protein 4.1

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA



Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula image

Provided by Susanna Hoffman

Categories     Garlic     Onion     Pork     Tomato     Marinate     Yogurt     High Fiber     Arugula     Summer     Grill/Barbecue     Capers     Bon Appétit

Yield Makes 12

Number Of Ingredients 20

Pork
1/4 cup extra-virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon (packed) fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1-pound pork tenderloins
Sauce
1 1/2 cups plain Greek yogurt or whole-milk yogurt
2 tablespoons chopped seeded tomato
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 7-inch-diameter pita breads
1 red onion, halved, thinly sliced
24 large arugula leaves

Steps:

  • For pork:
  • Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
  • For sauce:
  • Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
  • Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
  • Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

PASTA WITH YOGURT SAUCE



Pasta with Yogurt Sauce image

This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!

Provided by ALMA-LOU

Categories     Side Dish

Yield 7

Number Of Ingredients 8

1 (16 ounce) package pasta
1 tablespoon butter
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts
2 tablespoons butter

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
  • Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
  • For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 39.5 g, Cholesterol 68.9 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.1 g, Sodium 417.1 mg, Sugar 3.4 g

TOMATOES IN SPICY YOGURT SAUCE



Tomatoes in Spicy Yogurt Sauce image

I have several varieties of tomatoes I want to try in this recipe - from the robust & tart Chesapeakes to sweet Pink Ping Pongs, magenta Madagascars and the little beefsteak looking Red Calabash. From Sunset foodies who recommend serving alongside fish with rice. Will work for us!

Provided by Busters friend

Categories     Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 12

2 lbs tomatoes
1 teaspoon vegetable oil
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
2 tablespoons butter, cut into small pieces
1/4 teaspoon turmeric
1/4 teaspoon cayenne
6 garlic cloves, minced
2 serrano chilies, seeded and finely chopped
1 teaspoon salt
1 cup plain yogurt
fresh cilantro stem, to taste

Steps:

  • Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core (as needed) and peel tomatoes (leave them whole). Set aside.
  • In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low.
  • Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.

Nutrition Facts : Calories 155.4, Fat 9.9, SaturatedFat 5.2, Cholesterol 23.2, Sodium 664.8, Carbohydrate 14.3, Fiber 3.2, Sugar 9.1, Protein 4.9

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