Yogurt Curry with Cumin and Curry Leaves

Gujaratis, masters at whipping up vegetarian meals, do wonders with dairy products—in fact, a large percentage of Gujaratis are dairy farmers. Many of their sauce-based dishes are thin, and this one is no exception. Perhaps the word “curry” was an adaptation of kadhi, but in any case, either sip it from small bowls or pour it over steamed rice for the epitome of a comforting meal.