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alifiya
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In a bowl, whisk together curd, besan, and water until smooth and lump-free. Keep aside.
Heat ghee/oil in a pan. Add mustard seeds, cumin seeds, methi seeds, and fennel seeds. Let them splutter.
Add hing, turmeric, ginger, garlic, and green chillies. Sauté for a few seconds, then add sliced onions and cook until soft.
Pour in the prepared kadhi mixture. Mix well and add coriander powder, red chilli powder, garam masala, and salt.
Let it cook on medium heat for about 10-15 minutes, stirring occasionally. Adjust consistency by adding water if needed.
Once thick and cooked, add the prepared aloo & onion pakoras. Sprinkle kasuri methi and fresh coriander.
Finish with a hot ghee tadka on top. Serve hot with rice and enjoy.