PREPARATION

1. Heat 1 tablespoon butter in a pan, add 120 grams cashews and saute till they become golden. Remove them in a bowl and keep aside.
2. Take a pan, add 1 bay leaf, 280 grams tomato, 100 milliliters water and stir well till the tomatoes get soften.
3. Discard the bay leaf and add the tomatoes in the blender and blend it into a smooth puree.
4. Heat 60 grams butter in another pan, add 1 teaspoon ginger garlic paste and saute for few seconds till the raw aroma of ginger garlic paste goes away.
5. Add 30 grams cashew powder and stir very well.
6. Then add tomato puree and stir again. Sauce the the tomato puree for 3 - 5 minutes.
7. Add the roasted cashews in it and mix well. Add 1/2 teaspoon salt, 1/2 teaspoon paprika and stir again.
8. Add 175 milliliters water, 2green chili, 1/2 teaspoon garam masala, 3 tablespoons fresh cream, 1 teaspoon dry fenugreek leaves, 1/4 teaspoon sugar and stir till all the ingredients mix well. Cook for about 3 - 5 minutes.
9. Garnish with coriander.
10. Serve hot with roti or naan.