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To a pan on low heat add 1.5 tbsp besan flour and roast it for 5 min. When you get a nutty smells it’s ready, now set it aside.
To a bowl add 230g Greek yogurt (1 cup), ½ tsp chillie powder, 1 tsp amchur powder, 1 tsp coriander powder, ½ tsp coriander powder. Add the dry roasted besan flour.
Now to a pan on medium heat add 1 tbsp ghee, 1 tbsp cumin seeds, 10g thinly sliced ginger, 1 chopped onion (80g), 2 slit green chillies, 1.5 tsp salt. Sauté for 5 min.
Then add 1 chopped tomato. Mix well.
Add the yogurt mixture and let it cook for 5 min.
Add 200g low fat panner (mash it nicely) and 100ml skimmed milk.
Garnish with coriander and 1 tsp Kasuri methi and it’s ready!