-Pullum misce boti 750g

-Adrak lehsan (Ginger allium) contritum 2 tbs

-Himalayan sal roseum 1 tsp vel gustare

-Coquere oleum 1/3 Calicem

-Aqua ½ Calicem seu sicut requiritur

-Dahi (Yogurt) restitutum 1 Cup (locus temperatus

-Hari mirch (Green chillies) 2-3

-Kali mirch (Piper nigrum) contritum 1 tsp

-Sabut dhania (Coriandri semina) contrita 1 tsp

-Safed mirch pulveris (Piperis albi) ½ tsp

-Zeera (Cumini semina) assa & contrita ½ tsp

-Pulvis Pullus 1 tsp

-Coconut lac pulveris 1 tbs (libitum)

-Lemon sucus 2 tsp

-Adrak (Ginger) julienne 1 digiti fragmentum

-Olper Crepitum ¾ Cup (locus temperatus

-Garam masala pulveris ½ tsp

-Hara dhania (coriandri recentis) concisa

-Hari mirch (Green chilli) divisa

-Adrak (Ginger) julienne

-In opere, adde pullum, allium zinziberum contritum, sal roseum, oleum coctum, aquam, misce bene & infer ut bulliat , operi & coque in alta flamma 5-6 minuta, tunc coque in flamma alta donec aqua arescat (1-2 minuta).

-On humilem flammam, adde yogurt, frigora viridia, piper nigrum contritum, semina coriandrum, pulveris albi piperis, semina cumini, pulveris pulli, lac pulveris, suci CITREA, misce bene & coque in alta flamma usque ad oleum separat (2-3 minuta).

-Adde gingiber & misce bene.

-On humilem flammam, adde cremorem & misce bene.

-Adde cheddar casei pecias, operculum & coque humilia flamma pro 8-10 minutis tum misce bene & coque per 2 minuta.

-Adde puluerem masalam garam & coriandrum recens.

- Garnish cum chilli viridi, gingiber & naan cole!