PREPARATION

1. In a blender, add 35 grams garlic, 25 grams ginger, 2 tablespoons green chili, 60 milliliters water and blend it into a smooth paste.

2. Heat 2 tablespoons oil in a skillet, add 180 grams onions and fry till translucent.

3. Add 70 grams cashews and mix it well.

4. Cook until it turns golden brown in color.

5. Transfer this into a blender and blend it into a smooth paste. Keep aside.

6. Take a pan, add 1 teaspoon coriander seeds, 2 dry red chili, 3 pods cloves and dry roast until it turns golden brown in color.

7. Transfer this into a mortar and crush them with the help of a pestle. Keep aside.

8. Heat 30 grams ghee in a skillet, add 1 bay leaf, 1 cinnamon stick and stir well.

9. Then, add 130 grams onions and fry till translucent.

10. Now, add the blended onion cashew paste and mix it well.

11. Add the prepared garlic green chili paste and mix it again.

12. Add 500 grams tomato puree and mix it again.

13. Cook for 7 - 10 minutes on medium heat.

14. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.

15. Then, add 230 grams green peas and mix it again.

16. Cook for 5 - 7 minutes on medium heat.

17. Now, add 1 teaspoon cumin powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala, pounded masala, 1 teaspoon sugar and mix it well.

18. Add 300 milliliters water and mix it again.

19. Cover it with lid and cook for about 20 - 25 minutes on medium heat.

20. Open the lid and give it a nice stir.

21. Then, add 30 grams fresh cream and mix it well.

22. Now, add 2 tablespoons coriander and mix it again.

23. Cook for another 3 - 5 minutes on medium heat.

24. Garnish with coriander.

25. Serve hot with roti, naan or rice.