Greek Yogurt with Tandoori Honey and Freeze-Dried Fruit

Name: Greek Yogurt with Tandoori Honey and Freeze-Dried Fruit
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup plain Greek yogurt; 1 tsp ground tandoori spice mix; 0.25 cup honey; 1 cup all-natural granola cereal; 1 cup small diced fresh fruit; 1 cup freeze-dried fruit; 8 small fresh fresh cilantro stems; 8 fresh basil leaves; 8 fresh mint leaves

Pan-cooked greek yogurt, honey and fruit, a South Asian dish. Serve with basil and mint.

20 min · Serves 4 · Easy

Ingredients

236.59 mlplain Greek yogurt
1 tspground tandoori spice mix
59.15 mlhoney
236.59 mlall-natural granola cereal
236.59 mlsmall diced fresh fruit, such as pineapple, bananas, kiwi, berries (or a combination)
236.59 mlfreeze-dried fruit, such as pineapple, bananas, berries, mango (or a combination)
8 small fresh fresh cilantro stems (optional)
8 fresh basil leaves, torn (optional)
8 fresh mint leaves, torn (optional)

Method

Start cooking mode

Time: Prep 20 min · 20 min total
Difficulty: easy

1
Divide the yogurt among four small serving bowls. In a small dry skillet set over low heat, toast the tandoori spice mix until very fragrant, about 3 minutes. Remove the skillet from the heat and add the honey. Using a wooden spoon, stir to combine.
3 min
2
Drizzle 1 tablespoon of warm spiced honey over the yogurt in each bowl. Divide the granola and fruit among the bowls and set aside. Garnish each serving with the basil and mint, if using, and serve immediately.