Buttermilk curry recipe
Buttermilk Curry recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 tsp||black mustard seeds|
|1 tsp||cumin seeds|
|1||clove garlic, minced|
|½ small||green chili, deseeded and chopped|
|1 small||piece of fresh ginger, minced|
|1 small||handful of coriander|
|some||freshly ground black pepper|
|2 handful||vegetables, cauliflower, broccoli, carrots…|
Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds and ginger and stir until the seeds pop.
Add the garlic and chili and brown slightly. Then add the coriander, salt and all the chopped vegetables of your choice. Add enough water to just cover the vegetables and leave to simmer for about 10 minutes or until the vegetables are cooked.
Leave to cool slightly and pour in the buttermilk. Add some freshly ground black pepper for taste.
Perfect with basmati rice or chapatis.
ca. 5 min
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