### TranslatedIngredients: 1 tablespoon Ghee,1/2 teaspoon Cumin (Jeera) seeds,1/4 teaspoon Asafoetida (hing),1 inch Ginger - chopped,1 Green Chilli - chopped,3 cloves Garlic,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 Tomato - pureed,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/2 cup Curd (Dahi / Yogurt) - whisked,3 Papad,Salt - as required,2 sprig Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Papad ki Sabzi recipe, roast the papad on the gas or in the microwave until completely roasted. Break the popad into small quarters and keep aside.Make a paste of the ginger, garlic and green chillies using a pestle and mortar. Keep aside.Heat ghee in a pan over medium heat; add the cumin seeds and allow it to crackle. Add the ginger, garlic green chilli paste and the kasuri methi.Saute for a few seconds. Add the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil.After a minute, add the curd, roasted papad and salt. Turn the heat to low, keep mixing the Papad ki sabzi, until all the ingredients are well combine.Simmer the mixture for about 5 minutes. You will notice the curd will begin to curdle a little and this process is natural. Allow it to simmer, until the papad is well soaked into the curry. Once done, check the taste of salt and spices and adjust to taste accordingly.Turn of the heat and transfer the papad ki sabzi to a serving bowl and serve hot.Serve Papad ki Sabzi with Pindi Chole, Jowar Atta Roti and Lacha Pyaz  for a special weekend lunch or dinner.