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SOUPS/SIDES/ENTRÉES
SOUPS/SIDES/ENTRÉES
1 package (2 ounces) dried
ancho chili peppers
¼-inch piece fresh ginger, peeled
2 cloves garlic
½ cup fresh cilantro leaves
2 tablespoons garam
masala powder
⅛ teaspoon ground nutmeg
1 tablespoon freshly squeezed
lemon juice
1 cup nonfat Greek yogurt
½ cup cold water
1 Place the dried ancho chili peppers into a small saucepan and pour just
enough water to cover the peppers. Bring to a boil, reduce to a simmer,
and cook for 10 minutes. Strain peppers, discarding the liquid, and cool.
2 Remove the top and seeds from the peppers.
3 Place all ingredients into the 40-ounce Master Prep Bowl in the order
listed. PULSE until desired consistency, using long pulses.
DO NOT BLEND HOT INGREDIENTS.
Tandoori Marinade
PREP TIME: 15 minutes COOK TIME: 15 minutes MAKES: 2 cups
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
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