By Dr. Anju Sodhi (BAMS, ND)
Makes 4 servings
1 tablespoons ghee or avocado oil
½ teaspoon cumin seeds
1 teaspoon CoCurcumin™
½ a medium yellow onion
1 clove garlic
¼ teaspoon red pepper flakes
¼ teaspoon Wright Salt™
1 green chili sliced into coins (optional)
1 cup plain, full-fat yogurt
Heat ghee or avocado oil in a skillet at medium-high heat. Add onion and sauté until translucent. Add garlic and cook for another minute. Add chili if using.
Whip the yogurt with a whisk for 30 seconds.
Add the yogurt over the top of the onions, garlic, and chili. Let cook for 10 seconds and immediately remove from heat. If left on the heat too long, yogurt will separate.
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