1. Heat ghee in a heavy-bottomed pan and add the cumin seeds, mustard seeds, and cloves. 2. Fry for a few seconds until they begin to pop and release their aromas. 3. Add the garlic, onion, ginger, chili, and curry leaves and stir-fry until the onion starts to change color. 4. Mix in the turmeric powder, sugar, salt, and chick-pea flour paste. 5. Cook 1 minute and remove pan from heat. 6. Beat yoghurt well and gradually mix into the cooked ingredients, along with the coriander leaves. 7. Return pan to heat and bring to a boil. 8. Reduce the heat and allow to simmer gently for about 3 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
