PREPARATION

1. In a bowl, add 80 grams cashews, 200 milliliters warm water and soak for 30 minutes.

2. Take a pan, add 1 tablespoon coriander seeds, 2 dry red chili and dry roast until it turns golden brown in color.

3. Transfer this into a mortar and crush it with the help of a pestle. Keep aside.

4. In a blender, add soaked cashews, 2 tablespoons water and blend it into a smooth paste.

5. Heat 2 tablespoons mustard oil in a skillet, add 1 inch cinnamon stick, 1 pod black cardamom, 2 pods green cardamom, 1 bay leaf and stir well.

6. Then, add 210 grams onions and fry till translucent.

7. Add 2 tablespoons garlic, 2 tablespoons ginger, 1 tablespoon green chili and mix it well.

8. Cook for 3 - 5 minutes on medium heat.

9. Transfer this into a blender and blend it into a smooth paste.

10. Transfer this into a skillet, add 1 teaspoon cumin powder, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon garam masala and mix it well.

11. Then, add the crushed masala in it and mix it well.

12. Now, add the blended cashew paste in it and mix it well.

13. Cook for 3 - 5 minutes on medium heat.

14. Add 60 grams fenugreek leaves, 130 grams green peas and mix it well.

15. Add 350 milliliters milk and mix it well.

16. Bring it to a boil.

17. Add 100 milliliters fresh cream and mix it again.

18. Cook for 3 - 5 minutes on medium heat.

19. Serve hot with roti.