Papad is the main ingredient of this sabji. So the first step is roasting the papad. You can roast papad on an open flame as I have shown in the recipe video. Or microwave it for one minute by placing it onto a plate or tissue paper while roasting.
Next is making gravy for papad sabji. For that heat ghee and add asafoetida/hing and cumin. It will start popping and then add coriander powder, cumin powder.
Add in red chilli powder, turmeric powder, grated ginger chopped green chillies and cook on very low heat for a minute until spices are fragrant.
Now Add curd/dahi to the mix and keep it stirring for 2-3 minutes till the curd is well cooked. Take care to keep stirring to prevent the curd from splitting.
Next Add pureed fresh tomatoes and cook the masala on medium heat till it starts to release the oil. Next, add in fresh cream or milk cream (malai) and cook it for 2-3 minutes.
Add about 1 cup of water and bring it to a boil. Boil this gravy for 3-4 minutes and then add broken papad pieces into the gravy and turn off the heat. It is ready to serve. Garnish it with some more crushed papad and coriander leaves and enjoy.