Traditional Vegetable Curry

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2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 teaspoon fenugreek seeds

1 teaspoon black mustard seeds

3 tablespoons grapeseed oil

2 tablespoons minced ginger

1 tablespoons minced garlic

1 large onion, thinly sliced

1/4 cup dried curry leaves

1 tablespoon garam masala

1 teaspoon turmeric

1/4 cup tomato paste

2 cups cherry tomatoes

A pinch of salt

A pinch of pepper

5 cups buttermilk

2 cups baby red potatoes, washed and cut in half

Minced green chilies