Yogurt sauce with turmeric and mustard seeds

Ingredients for 6 servings:

• 1,000 ml yogurt (at least 3.5% fat)
• 2 tsp mustard seeds
• some oil for frying
• 2 m.-sized onion(s)
• 2 cloves garlic
• some water to deglaze
• 3 tsp turmeric powder
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Add the mustard seeds to a pan with a little oil. Set the heat to high and cover with a lid. Meanwhile, dice the onions and garlic. When the mustard seeds pop in the pan, reduce the heat. When the pan stops making noise, remove the lid and add the diced onions. When they start to brown, add the garlic and fry briefly. Season with salt and turmeric powder and fry briefly. Deglaze with the water and remove the pan from the heat. Stir everything together and then let it cool. Once everything has cooled, stir in the yogurt. Now return the pan to the stove and heat gently, stirring constantly. Do not boil, just heat. Be sure to stir the entire time to prevent the yogurt from curdling. Season with salt again at the end, if desired. Serve with rice. 24 hours later, the sauce still tastes good because the flavors have had time to develop.