Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 84 kcal
- Protein
- 3 g
- Carbohydrates
- 7 g
- Fat
- 5 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 317 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 14 mg
- Potassium
- 361 mg
- Calcium
- 69 mg
- Iron
- 1.1 mg
- Magnesium
- 21 mg
- Phosphorus
- 69 mg
- Zinc
- 0.5 mg
- Vitamin A
- 56 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.2 mg
- Folate
- 10 mcg
- Water
- 46 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk the room-temperature yogurt in a mixing bowl until completely smooth and free of lumps. Set aside.
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.
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.
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.
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.
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.
Storage
Refrigerator: 3 days — Yogurt may separate slightly during storage. Stir well upon gently reheating.
Reheating: Warm gently in a pan over very low heat. Do not let it boil, or the yogurt will curdle.
Troubleshooting
The yogurt splits or curdles into white specks when mixed in.
Cause: The pan was too hot, or cold yogurt was added directly to boiling liquid.
Fix: Stir vigorously. You can try blending a small portion and returning it to the pan, but textural damage is generally permanent.
Prevention: Ensure the yogurt is at room temperature and the pan is completely removed from the heat before combining.
The dish is too watery.
Cause: The tomatoes released too much water and were not reduced enough before adding the yogurt.
Fix: Cannot be fixed once the yogurt is added without risking curdling the dairy. Serve with a slotted spoon.
Prevention: Simmer the tomatoes until the moisture evaporates and a thick paste-like consistency forms before turning off the heat.
Cultural Context
This preparation bridges the gap between a fresh raita and a cooked sabzi. In many regional Indian cuisines, tempering tomatoes with spices and finishing them with dairy creates a versatile accompaniment that cools the palate while delivering complex, warming spice notes.
