Spiced “Buttermilk” Curry

Spiced “Buttermilk” Curry is a yogurt-and-gram-flour curry with mustard seeds, cumin, fenugreek, curry leaves, ginger, garlic, and warming spices.

The yogurt, water, and gram flour are whisked smooth before they meet the hot spice mixture. Once added to the pot, the sauce is stirred continuously as it comes to a boil to keep the texture even.

Gur, salt, cayenne, and lemon juice are added only after the curry thickens. The final consistency is similar to whipping cream, and cilantro is used as the garnish.

Ingredients

• 1 1/4 cups plain yogurt
• 1 1/2 cups water
• 2 tablespoons gram flour
• 1 teaspoon good oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon fenugreek seeds
• 1 fresh green chili, slit at the end
• 3–5 curry leaves
• 2 cloves
• 1/2 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon gur or other sweetener
• 1 teaspoon salt, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• Juice of 1/2 lemon
• 1/4 cup fresh cilantro leaves, chopped

Method

Whisk the yogurt, water, and gram flour in a bowl until smooth. Heat the oil in a pot over medium-high heat, add the mustard seeds, cover, and let them pop for 30 seconds. Add the cumin seeds, fenugreek seeds, green chili, curry leaves, cloves, garlic, ginger, and turmeric and sauté for 30 seconds. Pour in the yogurt mixture while stirring or whisking continuously and bring to a boil. Reduce the heat and simmer about 10 minutes, stirring, until thickened to the consistency of whipping cream. Add the gur and stir until dissolved, then add salt, cayenne, and lemon juice. Remove any whole spices if desired, garnish with cilantro, and serve. Makes 2–3 servings.