Roast the papad on a hot pan and break it into pieces. Mix the papad pieces with curd, turmeric powder, coriander powder, Kashmiri red chili powder, roasted cumin powder, and salt in a bowl.

Heat oil in a kadhai. Once the oil is hot, add cumin seeds, fennel seeds, coriander seeds, ginger, garlic, green chili, and asafoetida. Fry the mixture until the onion is cooked.

Lower the flame and add the yogurt mixture along with a little water. Mix it well and add two cups of water. Cover and cook for 5-6 minutes.

Add garam masala, dried fenugreek leaves, and chopped coriander leaves. Mix well and serve hot with rice or roti.