PREPARATION

1. Heat 1 tablespoon ghee in a pot, add 215 grams cashews and roast till it turns golden brown in color.

2. Keep aside.

3. Heat 40 milliliters oil in a another pot, add 150 grams onions and fry till translucent.

4. Add 1 teaspoon ginger garlic paste and saute for 1 - 2 minutes.

5. Then, add 290 grams tomato and saute till it turns soft and pulpy.

6. Add 5 cashews and mxi it well.

7. Transfer this mixture into a blender and blend well. Keep aside.

8. Heat 2 tablespoons oil in a another pot, add 1 teaspoon cumin and stir well.

9. Add 1 inch cinnamon stick, 1 bay leaf and stir again.

10. Now, add 95 grams onions and fry till translucent.

11. Then, add the blended mixture in it and mix it well.

12. Add 1/2 teaspoon turmeric and stir well.

13. Add 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1 teaspoon salt and mxi it again.

14. Now, add 220 milliliters water and stir well.

15. Add 65 grams fresh cream and mix it well.

16. Then, add roasted cashews in it and mix it again.

17. Cover it with lid and cook for 5 minutes.

18. Add 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and mix it well.

19. Cook for another 3 - 5 minutes.

20. Garnish with coriander.

21. Serve hot with roti.