Cost Breakdown

Critical Success Points

• • Whisk curd until completely smooth to avoid grainy texture.
• • Temper mustard, fenugreek and red chilies without burning.
• • Sauté shallots until golden for depth of flavor.
• • Add curd mixture on medium heat and never let it boil.

Safety Warnings

• • Hot oil can splatter – keep a safe distance while tempering spices.
• • Avoid using aluminium pans as they may react with acidic curd.
• • Do not let the curd mixture boil; high heat can cause curdling.