Rajasthani Papad Sabzi

In a pan, add oil and ghee and heat on medium heat. To it, add cumin seeds and when the seeds crackle, add asafoetida, garlic, green chillies and ginger paste. Cook it for 2 minutes, stirring it.

Add the tomato puree, tumeric powder, coriander powder, Kashmiri red chilli powder and fenugreek leaves, cook till the oil starts leaving the sides of the pan. Add water to it and bring it to boil. Then add yogurt to it and keep stirring so that the yogurt doesn't curdle. Cook it for 3 - 4 minutes, then add the roasted papad to it and let it simmer for 2 minutes. Take the pan off from the heat and serve immediately.