This creamy and delicate curry works very well alone as main, served with some rice, or you can serve it together with the Chicken and Potato in Spices if you plan on having a larger meal. The yogurt curry can be topped with your favourite seasonal roasted veggies. I used roasted broccoli, but you can also use roasted potatoes, carrots and onions.
Take a large bowl and combine the yogurt with the gram flour, salt, turmeric and chilli powder. Slowly whisk in the litre of water.
Heat the oil in a large pan over medium heat, add the mustard seeds and let them sizzle for 1-2 minutes. Then add the curry leaves and chopped onion, and cook for 5-6 minutes until the onion gets soften.
Pour in the yogurt mixture and bring to the boil. Once the curry starts boiling, reduce heat to low, cover the pan with a lid and let it simmer gently for 30-35 minutes, allowing the mixture to thicken.
In the meantime, roast your veggies. I chose to use broccoli, which I seasoned with olive oil, salt and pepper, and roasted in a preheated oven at 200C for 30 minutes.
Once the curry is ready, add the garam masala and combine it in the curry. Transfer the curry into a bowl and top it with your roasted vegetables. Serve hot.