Best Cilantro Yogurt Sauce Recipes

CILANTRO-YOGURT SAUCE

Steps:

• Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
• DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

CILANTRO-LIME YOGURT SAUCE

Steps:

• Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

COD FILLETS WITH CILANTRO YOGURT SAUCE

Steps:

• To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
• Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.

CRISPY VEGETARIAN SAMOSAS WITH CILANTRO-YOGURT SAUCE

Steps:

• Remove the package of thawed filo from the refrigerator and let it come to room temperature while you work on the filling.
• Peel and cut the potatoes into small cubes. Place them in a pot with boiling water over medium high heat and cook the potatoes for about 5 minutes, or until they are fork tender. Drain them, reserve a little of the cooking water, and set aside.
• While the potatoes are cooking, set a medium skillet over medium high heat. Add the vegetable oil and sauté the onion until translucent, about four minutes. Then add the garlic and the ginger, and cook for a few more minutes until caramelized and fragrant. To the skillet, add the cumin seeds, the coriander, garam masala, turmeric, and cayenne pepper. This step is important-it will allow the spices to bloom and give the mixture a deep flavor.
• Next, add the potatoes to the skillet and season everything with salt. With the back of a wooden spoon, mash the potatoes gently and add about ¼ cup of the reserved cooking water to loosen up the mixture. Gently fold in the peas, cover the skillet and turn off the heat.
• To make the dipping sauce, place all ingredients in the bowl of a small food processor or a small blender and mix until the sauce is smooth. Taste and adjust the seasoning. Refrigerate the sauce until ready to use.
• Preheat the oven to 375°F.
• Melt about ⅓ cup of butter and let it cool. Place one filo sheet on a clean surface. With a pastry brush, brush the filo with some butter. Top with a second filo sheet and brush it with some butter again. Cut the filo vertically into 8 strips. Place a spoonful of the filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle, rolling it all the way to the top. Repeat with the rest of the filo until the entire filling is used.
• Place the samosa triangles on two baking sheets lined with parchment paper. Brush the tops with some of the melted butter. Bake for about 20 minutes or until crisp and lightly brown. Remove from the oven and let them cool. Serve warm or at room temperature with the dipping sauce.

CILANTRO GARLIC YOGURT SAUCE

Steps:

• Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.

LAMB KEBABS WITH YOGURT-CILANTRO SAUCE

Steps:

• Make the kebabs: In a medium skillet, heat oil over medium-high. Add onion and cook until very soft and translucent, about 6 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 2 minutes. Transfer to a large bowl; let cool.
• In a small bowl, pour milk over bread and let soak 5 minutes. In a large bowl, combine lamb, feta, cilantro, 1 1/2 teaspoons salt, 1 teaspoon pepper, egg, cooked onion mixture, and bread mixture. Use your hands to mix gently until combined (do not overmix). Refrigerate until chilled.
• Divide meat mixture into 4 equal portions, then form each portion around a 3/4-inch-wide flat metal skewer, leaving about 1 1/2 inches at each end. Transfer kebabs to a baking sheet, cover with plastic wrap, and refrigerate until chilled or up to overnight.
• Preheat grill for direct-heat cooking (or a grill pan over medium-high). Brush grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted into the center reaches 140 degrees (medium-rare), 6 to 8 minutes.
• Make the sauce: Combine yogurt, cilantro, and lemon zest and juice in a small bowl. Season with salt; drizzle with olive oil. Sprinkle with cayenne before serving.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

YOGURT-CILANTRO SAUCE

Steps:

• In a small bowl, whisk together yogurt, cilantro, and lemon juice; season with salt and pepper.

CILANTRO AND YOGURT SAUCE

Steps:

• In a blender or food processor, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. Allow at least an hour for the flavors to meld.
• Make Ahead The sauce can be refrigerated for up to 2 days.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 tsp lime juice, 1 tsp oil, ginger and garlic in small bowl. Season with salt and pepper.
• Place fennel seeds and coriander seeds in heavy-duty plastic bag. Using mallet, crush seeds.
• Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes.
• Drizzle with 2 tsp lime juice.
• Place fillets on plates. Top with sauce; serve with lime wedges.

MIDDLE EASTERN BISON MEATBALLS WITH CILANTRO-YOGURT SAUCE

Steps:

• For cilantro-yogurt sauce:
• Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.
• For meatballs:
• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.
• Serve meatballs with cilantro-yogurt sauce for dipping.
• *A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.

COD FILLETS WITH BLENDER CILANTRO AND YOGURT SAUCE

Steps:

• 1. To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl. 2. Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. 3. Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges, and serve.

LIME-CILANTRO YOGURT SAUCE

Steps:

• Blend all ingredients in processor using on/off turns just until cucumber is finely chopped. Season with salt and pepper. Transfer to small bowl. (Can be prepared 1 hour ahead. Cover and chill.)

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat oven to 350*. In a large bowl, combine 1/4C oil, honey, 1/2 juice, large pinch of salt and pepper to taste and toss with potatoes. Spread in an even layer on rimmed baking sheet, bake until tender and lightly browned in spots (45-55 minutes).
• In food processor, pulse to combine 1/3C oil, cilantro, chiles, garlic, almonds, remaining juice, vinegar and large pinch of salt until chunky purée forms.

YOGURT CILANTRO SAUCE FOR FISH

Steps:

• Puree 1/2 cup yogurt, cilantro, ginger, garlic, jalapenos, lime juice, and salt in a food processor or blender.
• Taste and modify taste by adding additional yogurt and/or jalapenos as desired.
• Cover.
• Refrigerate up to 3 days.
• Serve over grilled or broiled or pan grilled fish.

CUMIN-CILANTRO YOGURT SAUCE (COOK'S ILLUSTRATED)

Steps:

• Heat 1 tablespoon oil in small skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic, cumin, and pepper flakes and cook until fragrant, about 30 seconds. Remove from heat and whisk in yogurt, water, lime juice and remaining 1 tablespoon oil. Season with salt and pepper to taste and cover to keep warm. Stir in cilantro just before serving.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 tsp lime juice, 1 tsp oil, ginger and garlic in a small bowl. Place fennel seeds and coriander seed in heavy duty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper and seeds. Heat 2 tsp oil in large nonstick skillet over medium high heat. Add fillets seed side down. Cook until brown, about 3 minutes. Turn over. Cook until opaque in center, about 3 minutes. Drizzle with 2 tsp lime juice. Place fillets on plates, top with sauce. Serve with lime wedges.

MIDDLE EASTERN BISON MEATBALLS WITH CILANTRO YOGURT SAUCE

Steps:

• For cilantro-yogurt sauce: Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature. For meatballs: Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes. Serve meatballs with cilantro-yogurt sauce for dipping.