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Sally Pasley Vargas for The Boston GlobE
Serves 4
| 1 | teaspoon whole cumin seeds |
| 4 | naan |
| 1½ | cups plain Greek yogurt |
| ½ | English cucumber, halved lengthwise, seeded, and chopped |
| 1½ | teaspoons garam masala |
| 2 | tablespoons chopped fresh cilantro |
| Salt and pepper, to taste | |
| 4 | cups cooked vegetable curry |
1. In a dry skillet over medium heat, stir the cumin seeds for 1 minute, or until fragrant. Transfer to a plate.
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2. Wipe out the skillet and set it over medium heat. Heat the rounds of naan, one at a time, for 2 minutes on a side, turning with tongs, until they are soft and warm. Wrap in a cloth napkin.
3. In a bowl, stir together the yogurt, cucumber, garam masala, cilantro, toasted cumin seeds, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like.
4. In a saucepan over medium heat, warm the curry, stirring often, for 4 minutes or until hot. If the mixture seems thick, add a spoonful or two of water.
5. Divide the curry among 4 plates. Serve with naan and raita. Sally Pasley Vargas