Heat ghee in a thick bottom pan.
Add cumin seeds and let crackle.
Add asafoetida, red chilly, turmeric and water.
Add besan water and stir again.
Add coriander powder, chilli powder, turmeric powder, water and whisked curd.
Cook on slow flame and stir continuously. When masala is cooked add more water.
Add take paise to it.
Cover and Cook for 10 min on slow flame.
Add Kasoori methi and chopped coriander.
Garnish with tempering of ghee and red chilli before serving.