To begin the preparation of Rajasthani Kande Ki Sabzi, in a bowl, mix yogurt with water, and whisk until well combined.

Add coriander powder, turmeric powder, red chili powder & salt to the yogurt mixture. 

In a pan, heat ghee, on medium flame, once it is hot, add in the cumin seeds and allow them to sizzle.

Now add ginger, garlic and green chillies and saute for about a minute. Stir well

Add in the sliced onions and mix well. Continue to cook until the onions turn into a lovely brown colour.

Add the yoghurt mixture and increase the flame to a medium high and allow the onions to cook till the moisture has been absorbed.

Transfer the dish into the serving bowl 

Serve hot with phulka, dal and pulao, for a complete simple weekday lunch.