Chop the onion roughly and put in a small grinder or blender jar.
Pour 1-2 tablespoon of water or curd in the jar and make a fine paste.
For gravy, heat 2 tablespoon ghee/oil in a fry pan. Add hing and cumin. Let them sputter.
Add crushed garlic, ginger, and green chili on low flame and fry it for 30 seconds.
Add onion paste and fry the mixture on low flame till its colour becomes golden brown.
Pour turmeric, coriander, and 1 tablespoon red chili in the pan and cook them.
When masala releases oil, pour 1 cup curd and stir continuously otherwise the curd will be torn out.
When masala releases oil again, pour kasuri methi, garam masala, and salt.
Pour the reserved water and mix very well and get one boil.
When the gravy comes to a boil, add all pieces of gatte.Now simmer this gravy on low to medium flame for 5-6 minutes.
Check the consistency of the gravy as per your choice. If you like thin gravy, you may add water at this stage and cook.
Garnish with coriander and mint leaves.