Tibetan Yogurt and Walnut Sauce for Vegetables

Name: Tibetan Yogurt and Walnut Sauce for Vegetables
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup plain yogurt; 1/2 cup walnuts; 2 tbsp fresh mint; 1 tbsp lemon juice; 1/2 tsp ground cumin; 1/4 tsp salt

A creamy, nutty sauce made with yogurt and toasted walnuts, served over steamed vegetables for a refreshing side.

Cuisine: Asian

Category: Vegetarian

Prep: 10 minutes. Cook: 0 minutes.

Serves 4.

Ingredients

1 cup plain yogurt
1/2 cup walnuts
2 tbsp fresh mint
1 tbsp lemon juice
1/2 tsp ground cumin
1/4 tsp salt

Instructions

Step 1: Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden and fragrant. Transfer to a plate to cool, then chop finely.
Step 2: In a small bowl, combine 1 cup plain yogurt, 1/2 cup chopped toasted walnuts, 2 tbsp chopped fresh mint, 1 tbsp lemon juice, 1/2 tsp ground cumin, and 1/4 tsp salt. Whisk until smooth and well combined.
Step 3: Taste and adjust seasoning, adding more lemon juice for brightness or salt for balance if needed.
Step 4: Serve immediately as a dip or sauce over steamed vegetables like carrots, broccoli, or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3 days.