In a bowl add the gram flour to the yoghurt then whisk until there are no visible grains of the gram flour present in the mixture
Add the water into the yoghurt mixture and whisk vigorously until the yoghurt is fully dissolved into the water and a smooth mixture with no lumps forms
Set the yoghurt mixture aside and heat up the oil in another pan on low heat
Add the garlic paste and halved green chillies ensuring that the oil is not too hot as the garlic paste will burn and sauté for 1-2 minutes until fragrant
Add the chilli powder, turmeric powder and salt then cook the spices on medium heat for 3-4 minutes – add 1-2 tablespoons of water to ensure that the spices do not burn – the water will help to release the colour of the spices
Add the yoghurt mixture to the pan and stir continuously on medium heat until the mixture comes to a boil – do not stop stirring until the mixture has come to a complete boil as otherwise the yoghurt mixture will curdle, and this will result in there being lumps in the curry
Reduce the heat until the curry is gently simmering and allow to cook for 15-20 minutes until the desired consistency is reach
Garnish with finely chopped coriander then serve immediately with makki ki roti and enjoy!