Roast the papad on the gas or in the microwave until completely roasted.

Break the roasted papad into small quarters and set aside.

Make a paste of ginger, garlic, and green chilies using a pestle and mortar.

Heat ghee in a pan over medium heat.

Add the cumin seeds and allow them to crackle.

Add the ginger, garlic, and green chili paste and kasuri methi.

Sauté for a few seconds.

Add the tomato puree, turmeric powder, red chili powder, and coriander powder.

Bring to a brisk boil.

After a minute, add the whisked curd, roasted papad pieces, and salt.

Turn the heat to low and keep mixing until all ingredients are well combined.

Simmer the mixture for about 5 minutes, stirring occasionally.

Continue to simmer until the papad is well soaked into the gravy.

Check the taste and adjust salt and spices accordingly.

Turn off the heat and transfer the papad ki sabzi to a serving bowl.

Serve hot.