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Ingredients25 m servings 373 cals
Original recipe yields 8 servings
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Per Serving: 373 calories; 30.2 g fat; 12 g carbohydrates; 14.2 g protein; 51 mg cholesterol; 451 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was okay but I was a little disappointed. Probably won’t make it again.