No. of Servings: 22 cups Yogurt
2 cups Water
1 tbsp Limejuice
1 tbsp Cream
1 tbsp Cumin seeds
1 tbsp Black pepper corns
½ tsp Turmeric powder
1 tsp Ginger (grated)
1 Onion (chopped)
2 Green Chilies (chopped)
1 tbsp Butter
Salt to taste
Coriander Leaves to garnish

1. Roast the cumin seeds and pepper corn over slow flame and grind them in the blender.
2. Mix yogurt with water in bowl and mix thoroughly.
3. In a pan, melt butter and add onion, ginger and green chilies.
4. Add grounded cumin seeds and peppercorn mixture along with turmeric, limejuice and salt.
5. Add Yogurt and cook on high flame till it boils.
6. Add cream and coriander leaves.
7. Serve hot.

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