Gatte ki Subzi

Ingredients

• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• 1 teaspoon fennel seeds (saunf)
• 1/8 teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• 1 cup paneer (cottage cheese), grated
• 1 tablespoons plain flour (maida)
• a pinch of soda bi-carb
• 2 green chillies, finely chopped
• 2 tablespoons chopped coriander
• oil for deep frying
• 2 cups curds, beaten
• 1 tablespoon Bengal gram flour (besan)
• 4 to 6 curry leaves
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon asafoetida (hing)
• 1 bay leaf (tej patta)
• 1 clove (laung)
• 25 mm. (1") stick cinnamon (dalchini)
• 1 cardamom (elaichi)
• 1 teaspoon turmeric powder (haldi)
• 2 teaspoons chilli powder
• 2 teaspoons coriander (dhania) powder
• 2 tablespoons oil

Method