Crush the garlic and cumin seeds together using a mortar and pestle until coarse.

Heat mustard oil in a pan and sauté the crushed garlic-cumin mixture until golden brown.

Mix the Kashmiri chilli powder with water to form a smooth slurry.

Add the chilli-water mixture and salt to the pan. Bring it to a rolling boil and let it simmer for a minute

Whisk the curd until smooth, making sure the whey does not separate.

Reduce the heat to low, add the whisked curd, mix well, and immediately turn off the stove.