Mince the garlic, then fry with ghee, turmeric powder and salt for a couple of minutes.
Remove from heat. Add yogurt and pakrika.
Decorate with coriander leaves.

Serve with rice.

Indian Yoghurt Sauce

125g whole yogurt
1 tbsp. ghee (or butter)
1 clove garlic
1/2 tsp. turmeric powder
1/2 tsp. paprika
1 pinch of salt
fresh coriander leaves

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