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Ingredients
  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 2 tsp hot curry powder
  • 1 tsp turmeric
  • 1 Tbsp dried fenugreek leaves aka kasoor methi
  • 2 tsp kosher salt
  • 1 tsp mint sauce
  • 2 tsp mild kashmiri chili powder
  • 1 Tbsp chopped coriander leaf/stem
  • 1 Tbsp Patak's tandoori paste optional
  • 1 Tbsp garlic ginger paste
  • 3 Tbsp oil
  • 4 to 6 Tbsp water to make a runny paste
  • pinch red food colouring
  • Juice of ½ lemon
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