1. In a blender mix the water, curds and besan (channa dal powder) and salt (to taste)
  2. Heat oil in a pan. Add the jeera/cumin seeds. When the seeds starts to splutter, lower the flame and add the green chilies. Stir fry for a few seconds.
  3. Now add Sahiba's Punjabi Khadi Masala powder mixed with 1/2 cup of water and cook for another 5 min or until the oil floats on top.
  4. Next add the blended mixture of curds, water, besan and salt and cook on a low flame for 20 min
  5. Add the onion pakodas and if the gravy is thick add enough water and cook for another 3 min. on low flame
  6. Remove from flame. Garnish with chopped coriander leaves or kasoori methi.
Serving Suggestion

Serve hot with rice.