If I owned a restaurant this garlic yogurt sauce would be a house condiment. I can put this literally on everything. It’s my favourite light sauce for fresh pasta. I load it on my cilantro rice – best summer lunch ever. It’s amazing on tacos, quinoa bowls, and a dollop on chilli is perfection. It’s not really a raita on account of the oil, but I’ve used it as a sort of raita with dal chawal too.
If you want to use the garlic yogurt sauce as a salad dressing, I would add a bit of water and thin it out. If you like vinegar, go ahead and give it a splash of that too!
For me, these types of sauces are a workhorse in the kitchen. Make a big batch and use them for 3-4 days to flavour your meals all throughout the week. I find that this garlic yogurt sauce tastes best the first three days. While it is still technically fresh for up to 5 days, the garlic will start to get a bitter taste the older it gets.
Bonus tip: You can swap out to parsley for cilantro or dill to switch the same sauce up. Add grated cucumber it becomes similar to a tzatiki. Once you get the hang of the process, you can play around the flavours and seasonings. Sometimes I add za’tar to the mix also for a lemony zing.
PS: Here are some other recipes you might enjoy (step-by-step videos): Vegetable Roti, Turkey Manchurian, and Coconut Korma SaucePrint
Garlic Yogurt Sauce (Doubles as a Dip)
A quick and refreshing garlic yogurt sauce to server over pasta, as a dip with veggies, or as a thick salad dressing.
2 cups of yogurt
juice of one lemon
2-4 garlic cloves (large and fresh)
1/2 tsp salt
1/4 cup of extra virgin olive oil
1. Place the yogurt in a large bowl, whisk well to remove lumps
2. Add in all the other ingredients, whisk to combine.
3. Store in an airtight container up to 5 days.
*This dip tastes best within 3 days of mixing. After that depending on the quality of the garlic used, it may start to go bitter.