Low Sodium Creamy Tandoori Herb Oil

Total time15 min

Prep time10 min

Cook time5 min

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Ingredients

6 servings

For the garlic-infused oil

¼ cup neutral oil (such as avocado oil or light olive oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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3 cloves garlic, peeled and lightly smashed

For the spice blend

1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp cayenne pepper

For the sauce

½ cup plain yogurt
2 tbsp fresh lemon juice (from about 1 lemon)
¼ cup fresh cilantro, finely chopped
2 tbsp fresh mint leaves, finely chopped
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the oil and smashed garlic cloves in a small saucepan over medium-low heat. Warm gently until the garlic is fragrant and just beginning to turn golden at the edges, about 4–5 minutes. Remove from heat and let the garlic steep in the oil for 2 more minutes.
2
Pour the oil through a fine-mesh strainer into a mixing bowl, pressing the garlic solids lightly to extract the oil. Discard the garlic solids.

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