Minted Yogurt Sauce

1. 1

   In a sieve lined with a single thickness of dampened paper towels set over a bowl let the yogurt drain for 2 hours.

2. 2

   In a dry small heavy skillet toast the cumin seeds over moderate heat shaking the skillet, for 2 to 3 minutes, or until they turn several shades darker and begin to pop, and in a spice or coffee grinder pulverize them.

3. 3

   In a blender of in a food processor fitted with the steel blade blend the drained yogurt, the sour cream, the mint leaves, 1/2 teaspoon of the pulverized cumin seeds, and the salt until the mixture is a pale green.

4. 4

   Transfer the sauce to a serving bowl and chill it, covered, for at least 2 hours or overnight.

5. 5

   Sprinkle the remaining pulverized cumin seeds decoratively over the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.