2 cups Nonfat yogurt
cup Fresh lemon juice
tablespoon Minced peeled ginger root
3 Cloves garlic, minced
2 Jalapeno or other hot chilies, seeded and minced
2 Bay leaves
2 teaspoons Paprika
teaspoon Ground cumin
teaspoon Ground coriander
1 teaspoon Turmeric
1 teaspoon Salt
teaspoon Freshly ground black pepper
teaspoon Ground cardamom
Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces).
Place the drained yogurt in a bowl and stir in the remaining ingredients.
Discard bay leaves before cooking.
Makes 1 3/4 cups.