Metsoako

Bakeng sa Malai Kofta Curry
Tel (Oli) - 1tbsp
Makhan (Butter) - 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 (onion) e khaotsoeng - kopi e le 1
Hari Mirch (chilli e tala) e khaotsoeng - 1 no
Lehsun (konofolo) e khaotsoeng - 1tbsp
Adrak (ginger) e khaotsoeng - 1tbsp
Haldi (turmeric) - ⅓ tsp
Kashmiri chilli powder - 1 tbsp
Dhaniya (coriander powder) - 1tbsp
Jeera powder (Kumin) - ½ tbsp
Tamatar (tamati) e khaotsoeng - 2 cups
Namak (letsoai) - ho latsoa
Kaju (cashewnts) - e tletseng letsoho
Pani (metsi) - 2½ cups
Kasoori Methi Powder - ½ tsp
Chini (Sugar) - 1tbsp
Cream - ¼ cup

For Kofta
br>Paneer (cottage cheese) - 1kopi
Aloo (tapole) e phehiloeng & e khotliloeng - kopi e 1
Dhaniya (Coriander) e khaotsoeng - 1tbsp
Adrak (ginger) e khaotsoeng - ½ tbsp
Hari Mirch (green chilli ) e khaotsoeng - 1 no
Cornflour/Cornstarch - 1½ tbsp
Namak (letsoai) - ho latsoa
Kaju (litokomane tsa cashew) tse khaotsoeng - 2tbsp
Tel (oli) - bakeng sa ho halika