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.