Description Edit

Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.

Ingredients Edit

Directions Edit

  1. Cook the tomatoes and coriander leaves in 300 ml of water until the tomatoes dissolve.
  2. Strain it, grinding the solids left over after straining before adding them again to the mixture.
  3. Heat ghee in a pan.
  4. Put the chopped garlic and then the ginger-garlic paste, stir for a little while and pour in the stock.
  5. Add all the masalas and cook for some time.
  6. Strain the entire thing again and serve hot, garnished with coriander leaves.

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