Traditional vegetable curry

Ingredients:

• 1 cup chickpeas
• 2 cups washed and halved new red potatoes
• 2 tablespoons coriander seeds
• 1 tbsp. cumin seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon black mustard seeds
• 3 tbsp. l. grape oil
• 2 tbsp chopped ginger
• 1 tbsp. minced garlic
• 1 large onion, finely chopped
• 1/4 cup dried curry leaves
• 1 tbsp. garam masala spice mix
• 1 teaspoon turmeric
• 1/4 cup tomato paste
• 2 cups cherry tomatoes
• A pinch of salt and ground black pepper
• 5 cups buttermilk
• Chopped green chili

Preparation:

1. Place the pan over low heat and add the coriander, cumin, fenugreek, and black mustard seeds. Dry-fry the spices for 15 seconds until fragrant, then crush them in a mortar.
   
   Place a large saucepan over medium heat and pour in the oil. Add the ginger, garlic, and onion to the heated oil and sauté for about 4 minutes, until all ingredients are softened and the onion is golden. Add the curry leaves, garam masala, and turmeric and sauté for about 10 seconds. Add the tomato paste and stir thoroughly.
   
   Add the toasted spices, tomatoes, salt, pepper, buttermilk, chickpeas, potatoes, and 1.5 cups of water to the mixture. Bring the sauce to a boil. Reduce the heat and simmer for 45-60 minutes until the potatoes are tender and the chickpeas are cooked through. Add salt, green pepper, and other seasonings to taste.