Step 1: In a bowl, take the yogurt. Add some cold water to it and whisk well until it becomes smooth and lump-free. This helps prevent it from curdling later.

​Step 2: Heat oil in a pan or a kadai (wok) over medium heat.

​Step 3: Add the cumin seeds, asafoetida, and the crushed garlic paste to the hot oil. Sauté until the garlic turns a light golden brown and is aromatic.

​Step 4: Immediately add the turmeric powder and red chili powder. Stir for just a few seconds, then quickly pour in the whisked yogurt from Step 1.

​Step 5: Lower the heat to a simmer and mix continuously to ensure the yogurt does not curdle.

​Step 6: If the curry is too thick, add a little water to achieve your desired consistency.

​Step 7: Let the curry simmer for 2-3 minutes. Add salt to your taste and mix well.

​Step 8: Serve hot with bhakri, roti, or plain rice