Traditional Vegetable Curry

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Garden Recipes

Photo: Traditional Vegetable Curry

TOTAL TIME: 1 hr 40 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 3 tablespoons grapeseed oil
  • 2 tablespoons minced ginger
  • 1 tablespoons minced garlic
  • 1 large onion, thinly sliced
  • 1/4 cup dried curry leaves
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Directions

Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle.

Place a large pot over medium heat and add the oil. When it is hot, add ginger, garlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato paste and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste.

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Newest Ratings and Reviews

Read all 7 reviews

  • on February 20, 2013

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    I love all of her recipes. Honestly, both this channel and the Food Network are so full of "celebrity chef/personalities" who are all show and no substance that I rarely watch either anymore. But I will watch this show (and a few others that are not the "prime time" obnoxious shows and personalities.

    I'm lucky enough to live in a big city with ethnic groceries stores in very close proximity to my home, including an amazing Indian market that always carries fresh curry leaves and other great ingredients. The owner suggested that I freeze the leftover fresh curry leaves for future use. He said they freeze wonderfully.

    To keep buttermilk from curdling, make sure to add it at room temperature (not right out of the refrigerator. If you are using low-fat or non-fat buttermilk, you need to add in a little fat in the form of melted and cooled butter or a tablespoon or 2 of heavy cream. This will keep it from curdling.

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  • on October 05, 2012

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    Recipe turned out well. While waiting for Bal's Indian roast chicken to rest I added green chard & green beans (just to use them up and they were a nice addition. I used heirloom tomatoes. Next time I will add coconut milk also. Think it will be a good flavor addition. Good recipe, not amazing but with a few changes I can make it perfect for our taste. We make a lot of Indian. I will make it again, with some fine tuning.

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  • on September 23, 2012

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    This did not turn out well at all.
    It has a wired tangy flavor and the buttermilk curdled.
    I followed the instructions step by step and had much higher expectations.

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