INGREDIENTS
1 tbsp
Coriander, stem leaf
1 tbsp
Corriander, powder
1/2
Lemon, Juice of
1 tbsp
Garlic ginger paste
1 tsp
Mint sauce
1 tbsp
Patak's tandoori paste
2 tsp
Curry powder, hot
1 tbsp
Fenugreek leaves aka kasoor methi, dried
1 pinch
Food colouring, red
2 tsp
Kashmiri chili powder, mild
2 tsp
Salt
1 tsp
Turmeric
3 tbsp
Oil
1 tbsp
Cumin, powder
4 tbsp
Water