In a large bowl mix besan, methi leaves, 1 tsp salt, 1/2 tsp turmeric, 1/4 tsp hing, 1/2 tsp cumin seeds, curd, 1 tsp red chili powder, and water to make a smooth thick batter.

Now to make the gravy, heat oil, add remaining hing and cumins, followed by onion and ginger garlic paste. Sauté for a minute till Masala leaves oil, then add chopped tomatoes, salt, turmeric, coriander powder, cumin powder

Once the tomato gets softer, add water and make the desired consistency of the gravy. Add the gatte cubes at this stage and let it get cooked, absorbing the gravy for a few minutes.

Switch off the flame and add garam a masala on top.