photo of ginger curry in pan

Ginger Curry


  • 1/2 cup ghee (approximately)
  • 1 1/2 teaspoons turmeric
  • 1/4 cup minced peeled, finely chopped ginger root
  • 3 chopped yellow onions
  • 1 1/4 teaspoon jeera (cumin)
  • 5-6 cloves minced garlic, per your preference
  • 2 cups plain fresh yogurt
  • Salt, per your preference


Heat the ghee in large skillet and add the turmeric. When it bubbles, add the ginger root and sauté over medium-low heat around 15 minutes or until the ginger is soft. Be careful not to scorch. There should be enough ghee that it does not stick together. Add onions and jeera. Once the onions have browned, add garlic and salt. Add yogurt and cook another 15 minutes or so. Serve warm on its own or with some rice.