Summer Vegetables in Spiced Yogurt Sauce

1. Heat Oil and Fry Spices

In a skillet or Dutch oven, heat the neutral oil or ghee on medium-high until it shimmers. Stir-fry the grated ginger, minced garlic, cumin seeds, ground turmeric, ground cayenne, and thinly sliced serrano chile for about a minute until the spices release their fragrances.

2. Sauté Onions

Add the diced onion and kosher salt to the skillet. Sauté for 3 to 4 minutes until the onions soften and become fragrant with the spices.

3. Simmer Vegetables

Sprinkle in the garam masala then add the diced summer squash, baby turnips, and water. Let the mixture simmer briskly for about 3 minutes until vegetables start to tenderize.

4. Add Yogurt and Almond Flour

Carefully fold in the whole-milk yogurt and almond flour into the skillet, allowing the sauce to thicken and coat the vegetables.

5. Include Peas and Corn

Add the shelled peas and fresh corn kernels to the skillet. Simmer everything together until the sauce thickens slightly, which should take about 5 minutes.

6. Wilt Spinach and Add Cilantro

Stir in the baby spinach and watch as it wilts into the sauce. This should take a moment or two. Finish with a generous handful of roughly chopped cilantro leaves.