Ngā whakauru:

• hinu tunu 1/3 kapu
• Ranu tīti boti 1 kg (me te 10% ngako)
• Adrak (Ginger) kuru 1 punetēpu
• Lehsan (Garlic) kuru 1 punetēpu
• te tote māwhero Himalayan 1 tīpune ki te reka ranei
• Wai 2-3 Kapu
• Sabut dhania (Coriander seeds) kuru 1 tbs
• Kali mirch powder (Black pepper powder) 1 & ½ tsp
• Hari mirch (Green chilli) kuru 1 tbs
< li>Te Dahi (Yogurt) 4 punetēpu
• Rēmana wai ½ punetēpu

Arohanga:

1. I roto i te paraharaha whakarewa, tāpirihia te hinu tunu me te whakamahana.
2. Tauhia te tītī, uru pai, ka tunu i runga i te mura o te ahi mō te 4-5 meneti.
3. Tuhia te kanekane, te karika, te tote māwhero, uru pai ka tunu mo te 3 -4 meneti.
4. Tauhia he wai, uru pai ka kohuatia, ka taupokina ka tunua ki runga i te ahi iti kia ngawari noa te mīti (35-40 meneti).
5. Tahia he kākano korianara, te paura pepa pango, te tiihi matomato, te miraka pē, uru pai ka tunu ki te mura o te ahi kia wehe te hinu (2-3 meneti).
6. Taapirihia te wai rēmana, te kanekane, te korianara hou, te tiihi matomato ka uru pai.
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7. Whakaahua ki te korianara hou, te kanekane, te whakamatao kaakaariki me te mahi ki te naan!