Ngā whakauru:

-Te hinu tunu ½ kapu

-Lehsan (Garlic) kuru 2 me te ½ punetēpu

-Boneless mīti 1 kg

-Wai 3 Kapu

-Hari mirch (Green chilli) whakapiri 3-4 tbs

-Himalayan pink tote 2 tsp or to taste

- Tez patta (Bay leaves) 2-3

-Sabut kali mirch (Black peppercorns) 1 tsp

-Darchini (Cinnamon stick) 1

-Laung ( Cloves) 7-8

-Dahi (Yogurt) whisked 1/3 Cup

-Sabut dhania (Coriander seeds) 1 & ½ tbs

-Zeera ( Kumine kākano) 1 & ½ tbs

-Hari elaichi (Green cardamom) 7-8

-Sabut kali mirch (Black peppercorns) 1 tsp

-Laung (Cloves) 5-6

-Pyaz (Rika) parai 1 Kapu

-Hari mirch (Green chillies) 6-7

-Adrak (Ginger) julienne ¼ Kapu

-Podina (Te rau mint) tapatapahi ringa

-Imli pulp (Tamarind pulp) 3 punetēpu (Tamarind 2 tbs i roto i te ¼ kapu wai)

-Dahi (Yogurt) ¼ Kapu

-Raihi (Chawal) 750g (80% kohuatia ki te tote)

-Wai ¼ kapu

-Te hinu tunu 3-4 punetēpu

-Pyaz (Rika) parai

Arohanga: