Whole spices (e.g., bay leaves, cinnamon, cloves, cardamom)
Cream
Fresh tomatoes, diced
Kasuri Methi (dried fenugreek leaves)
Chilli powder
Turmeric powder
Ginger Garlic Paste
Garam Masala
Ketchup
Khus Khus (poppy seeds)
Salt
Kashmiri Chilli, dried
👩🍳 Cooking Steps:
Heat oil and half the butter in a pan over medium heat. Add whole spices and let them sizzle for a minute.
Add chopped onions and cook until translucent. Then add ginger garlic paste and cook till the raw smell disappears.
Add diced tomatoes, kashmiri chilli, turmeric, regular chilli powder, and salt. Cook until tomatoes are soft.
Add cashews and khus khus, cook for another 2 minutes, then remove from heat and let cool. Remove the whole spices and blend the mixture to a smooth paste.
In the same pan, add the remaining butter, pour in the blended tomato mixture, and bring to a simmer.
Add ketchup and garam masala. Cook until the gravy thickens.
Finish with cream and crushed kasuri methi. Stir well.
Optionally, grilled chicken can be added to the gravy and simmered for a few minutes. Otherwise, serve the gravy as a vegetarian dish with naan or rice.
🍴 Serve and Enjoy!
Garnish with cream and kasuri methi. Serve hot with rice, naan, or chapati.
