Vegetable Buttermilk Curry, Serves 4



1/3 cup (80 ml) ghee

1 teaspoon cumin seeds

1/2 teaspoon salt

1/2 teaspoon ground fenugreek

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon turmeric

3 whole cloves

2 medium tomatoes, chopped

2 tablespoons chickpea flour

2 cups (500 ml) buttermilk

1 cup (250 ml) chopped carrots

1 cup (250 ml) chopped cauliflower

1 cup (250 ml) peas

1 cup (250 ml) chopped green beans

1 cup (250 ml) chopped zucchini

1 cup (250 ml) chopped fresh cilantro


What to do; 

1. Melt ghee in a medium pot over low heat. Roast cumin seeds for a minute. Add salt, fenugreek, cinnamon, cardamom, cloves, and turmeric. Cook for a few minutes until spices are golden brown. Add tomatoes, cover, and cook for 2-3 minutes.

2. Stir in chickpea flour to thicken the sauce and cook for 1 minute stirring constantly. Slowly add buttermilk stirring constantly.

3. Add vegetables, cover, and simmer until vegetables are tender, about 20 minutes.

4. Add cilantro and adjust salt according to taste.