Step 1

Grind ginger, garlic, and green chilli together to a paste.

Step 2

Heat oil in a deep kadhai/ wok on medium heat.

Step 3

Add cumin seeds and the ginger-garlic-chilli paste. Sauté for a minute.

Step 4

Add onions, half of coriander leaves and all the ground spices. Mix well and cook for about 2 minutes till the onions start to soften.

Step 5

Add gram flour (or chickpeas flour) and mix well. Cook with continuous stirring for about 2-3 minutes till the gram flour and the onion and spice base is mixed properly.

Step 6

Add 2 cups water and continuously mix till there are no lumps. Cook for 5 minutes till the gram flour curry thickens.

Step 7

Add the remains 2 cups water, mix well until smooth and cook covered for another 10 minutes on low heat or until the desired consistency is reached.*

Step 8

Mix in the remaining fresh coriander and serve hot with jowar roti or bajra roti.