Ingredients:
1.5 c greek yogurt
2 tsp Kashmiri chili powder
2 tsp fennel seed
1/2 knob ginger
2 cloves garlic
3/4 c water
2 tbsp olive oil
2 black cardamom
3-4 cloves
1 small cinnamon stick

Mix yogurt with chili powder and fennel. In a pan, heat cardamom, cloves, cinnamon, ginger and garlic in olive oil, and then add the yogurt mixture, cooking on a low simmer until the oil begins to separate. Then add water and cook for another 5 minutes.

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