PREPARATION

1. In a blender, add 350 grams tomato and blend it into a puree.

2. Keep aside.

3. Heat 900 milliliters water in a pan, add 400 grams onions and bring it to a boil.

4. Boil for 5 - 7 minutes on medium heat.

5. Remove it from heat and keep aside.

6. Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin and stir well.

7. Add 1/4 teaspoon asafoetida, 4 pods cloves, 1 pod black cardamom and stir for 1 - 2 minutes.

8. Then, add the boiled onions and fry till translucent.

9. Add 1 tablespoon green chili and mix it well.

10. Now, add the blended tomato puree and mix it again.

11. Cook for 8 - 10 minutes on medium heat.

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

13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon coriander powder and mix it well.

14. Then, add 90 grams fresh cream and mix it well.

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

16. Add 1 tablespoon dry fenugreek and mix it well.

17. Remove it from heat.

18. Garnish with coriander.

19. Serve hot.