Nga mea whakauru

Mo Malai Kofta Curry
Tel (Oil) - 1tbsp
Makhan (Pata) - 2tbsp
Dal Chini (Cinnamon) (2") - 1stick
Tej Patta (Bayleaf) - 1no
Laung (Cloves) - 3nos
Kali Elichi (Black cardamom) - 1no
Elichi (cardamom) - 3nos
Shahi Jeera (caraway) - 1tsp
Pyaz (riki) tapatapahi - 1 kapu
Hari Mirch (chilli matomato) tapatapahi - 1 no
Lehsun (karika) tapatapahi - 1tbsp
Adrak (ginger) tapatapahi - 1tsp
Haldi (turmeric) - ⅓ tīpune
Kashmiri chilli powder - 1 tbsp
Dhaniya (coriander powder) - 1tbsp
Jeera powder (Cumin) - ½ tbsp
Tamatar (tomato) tapatapahi - 2 kapu
Namak (tote) - ki te reka.
Kaju (cashewnts) - ringaringa
Pani (wai) - 2½ kapu
Kasoori Methi Paura - ½ tsp
Chini (Huka) - 1tsp
Kirīmi - ¼ kapu

Mo Kofta< br>Paneer (tiihi) - 1 kapu
Aloo (potato) kohuatia & penupenu - 1 kapu
Dhaniya (Coriander) tapatapahi - 1tsp
Adrak (ginger) tapatapahi - ½ tbsp
Hari Mirch (chilli matomato ) tapatapahi - 1 no
Kaonga/Kaonga - 1½ tbsp
Namak (tote) - ki te reka
Kaju (cashew nuts) tapatapahi - 2tbsp
Tel (hinu) - mo te parai