Roughly chop the onion, ginger, garlic, and green chillies, then finely mince them in a food chopper until well combined. Set aside.
2
Heat a griddle and lightly brush with ghee. Place each papad on the hot surface and press gently with paper towel on all sides, roasting until cooked and crispy. Repeat with remaining papads, then break them into rough pieces.
3
Using a mortar and pestle, coarsely crush the cumin seeds, fennel seeds, and coriander seeds until broken but still slightly textured—avoid grinding them into powder.
4
In a bowl, combine the curd with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Whisk thoroughly until completely smooth with no lumps.
5
Heat ghee in a heavy-bottomed pan until hot. Reduce to low heat, then add the crushed spices, dry red chilli, asafoetida, and dried fenugreek leaves, allowing them to infuse briefly.
6
Add the chopped onion mixture and stir continuously over medium-low heat until the onions turn light golden brown, approximately 4–5 minutes.
7
Once the onions are well cooked, reduce heat to low and slowly add the yogurt-spice mixture while stirring continuously. Gradually increase heat and keep stirring until the ghee separates from the yogurt, about 6–8 minutes.
8
Add hot water to reach desired consistency—the curry should be slightly loose and coating, not overly thick. Taste and adjust salt if needed, then add a pinch of sugar to round out the flavors.
9
Gently fold in the broken papad pieces and stir lightly to distribute evenly. Turn off the heat immediately—the papads will gradually absorb the gravy and soften to the ideal texture as the dish rests.
10
Finish with a generous handful of fresh chopped coriander and gently mix through. Serve alongside roti, rice, or paratha, optionally with garlic chutney and fresh salad.
PrimedTableBETA
