Preparation time: 15 minutes 

Serves 4

1. Beat the curd and keep aside. Take black pepper, black cardamom, green cardamom, cloves and cinnamon in a hand-grinder and grind coarsely. Mix the corn flour in 2 tbsp. water. 
2. Make a paste of red chilli powder, salt, turmeric powder and coriander powder in 2 tbsp. water. Heat oil in a frying-pan. Add coarsely ground spices and cumin seeds. When seeds crackle, add tejpatta and spices paste. 
3. Fry for a while and add beaten curd. Stir continuously, after 2 minutes, add corn flour paste and fry till oil separates. Add 2 cups of water and bring to boil. Stir continuously for 2 minutes more. Take from heat. Sprinkle green coriander, now curd gravy is ready. 

1. With Corn: Take 100 gm. corn and boil in water till tender. Drain extra water and grind coarsely in hand grinder. Add it to the curry. 
2. With Potato: Take 12-14 baby potatoes, peel and wash. Prick with fork. Dip in salted water for 15 minutes. Take out and wipe with a clean cloth. Heat 6 tbsp. oil in a pan. Fry these potatoes till cooked and turn light brown. Add potatoes to the curry.
3.  With Spinach: Take 250 gm. of spinach leaves, wash and cut finely. Boil in salted water for 5-6 minutes. Drain and pass these leaves in cold water as to stop cooking. So it will remain crispy. Drain again and leave on sieve for 10 minutes. Add to the curry.
4.  With Lotus Stem: Wash and peel 250 gm. lotus stem. Cut into small round lets and wash again. Boil in water for 20 minutes or until they cook, drain out extra water. Add to the curry. You may also add 1-2 boiled and cut potatoes to it.
5.  With Channa Daal: Wash 1 cup of channa daal and cook in 1 fl cup of water in pressure cooker. Cook for 5 minutes or 2 whistles. Cool and add to the curry.