In a mixing bowl, add besan, chili powder, salt, turmeric powder, gram masala, asafoetida( hing) and garlic paste.
Add water and make thin batter. Keep it aside for 5 minutes.
Heat a non-stick kadhai at medium heat. Add besan batter in to it. Keep stirring continuously.
Cook it for 7-8 minutes or until batter gets thick consistency and raw flavor of besan goes away.
Once its done, (keep greased thali ready) immediately and pour the mixture in steel thali and spread it evenly. Let it cool down.
Once it cools down, cut in to 2” pieces. Keep it aside.
Chop onion and mix it with ginger- garlic paste.
Heat kadhai at medium heat. Add oil in to it. Once it hot, add cumin seeds into hot oil and when it starts crackling, add onion, ginger-garlic paste. Saute for 5-6 minutes at medium heat until onion gets golden brown.
Once onion gets brown, add coriander & cumin powder, black pepper, turmeric powder, red chili powder, salt and garam masala into it. Saute it for 2 more minutes.
Add 2 cups of water and stir. Boil the curry for 3-4 minutes. Add cut besan pieces into curry.
Boil it for 2 more minutes. Once its done, turn off the heat. Keep it covered. The curry consistency should be medium thick.
Besan ki sabji is ready to be served. Garnish with coriander leaves.