First of all, make a double batch of the yogurt sauce so you have extra to spare. It stores really well in the fridge for 5 to 6 days. Enjoy it as a refreshing and cooling dipping sauce for Gobi Manchurian or Dal Makhani, drizzle it over vegan kebabs or grilled corn on the cob, as a dressing for a green salad or potato salad, use it as the base for a smashed cucumber salad or roasted eggplant, and anywhere else you need a creamy sauce.