4 roasted papads 3 tbsp vegetable oil ½ tsp cumin seeds Pinch of hing 4 garlic cloves chopped 1” ginger chopped 1 small green chilli 100gms tomato chopped 1 tbsp tomato puree 1 tbsp coriander powder 1 tsp turmeric powder 1 tsp kashmiri chilli powder 250gms greek yoghurt whisked 300mls water 2 tbsp kasoori methi Salt to taste Coriander for garnish
In a blender add the garlic, ginger and green chilli along with a splash of water and blend to a smooth fine paste. Set aside. In the same blender add the tomato along with the tomato puree and blend to a paste
Heat oil in a heavy bottom non stick sauce pan over a low heat. Add the cumin seeds and hing. Fry for a couple of seconds.
Add the garlic ginger paste and fry for 20 seconds. Now add the blended tomatoes and cook for 6 minutes stirring well. As the oil leaves the sides of the pan add the powdered spices and fry for 1 minute
Now add the yoghurt a little at a time and stir well. Cook on a low heat and stir for 3-4 minutes
5. Add the water, season to taste and simmer for 6-8 minutes. Add thekastori methi along with the roasted papad. Cover and cook for 2 minutes on a low heat. Garnish with coriander and serve warm with roti or rice.
Note: Make sure to whisk the yoghurt well so there are no lumps this way it wont split as it cooks