Prep time: 15 mins. Cook time: 30 mins.

Ingredients

• 1 tbsp + 2 tsp ghee
• 1 cup whole raw cashews
• 1 tbsp oil
• 1 inch cinnamon stick
• 1 bay leaf
• 3 cloves
• 1 star anise
• 1 tsp shahi jeera (black cumin seeds) (or substitute regular cumin seeds)
• 1.5 tsp Kashmiri red chilli powder
• 1 medium red onion
• 5 large garlic cloves
• 1.5 inch ginger
• 3 medium tomatoes
• 1 tsp coriander powder
• 3/4 tsp fennel powder
• 1/4 tsp Kashmiri red chili powder (or use hot chilli powder for more spice)
• 3/4 tsp salt
• 1 tsp sugar
• 1/4 cup + 1/2 cup water
• 3 tbsp plain yoghurt (2 tbsp if the tomatoes are very tart/sour)
• 1.5 teaspoons kasuri methi (dried fenugreek leaves)
• 2 tbsp heavy cream + more for serving
• garam masala to sprinkle
• cardamom powder to sprinkle

Preparation

Finely chop 1 medium red onion (use a food processor). Puree 3 medium tomatoes. Whisk 3 tbsp of room temperature plain yoghurt. Finely chop ginger and garlic together.

Fry cashews

To a pan on medium heat, add 2 teaspoons ghee. Add 1 cup whole cashews. Saute, stirring often until the cashews turn light golden brown (about 2 minutes). Place cashews on a plate and set aside.

Cook masala

To the same pan add 1 tbsp ghee and 1 tbsp oil. Once hot, add the 1 inch cinnamon stick, 1 bay leaf, 3 whole cloves, 1 star anise, 1 tsp shahi jeera. Sizzle for 30 seconds. Add 1.5 tsp Kashmiri red chilli powder, cook until you see a nice bright red colour (10-15 seconds). Add chopped onion. Cook 5 minutes, stirring often. Add finely chopped ginger and garlic. Cook 2-3 minutes. Add tomatoes. Cook covered until oil is oozing from the sides (about 7 minutes, could be a lot longer depending on the tomatoes). Add 1 tsp coriander powder, 1/2 tsp fennel powder, 1/4 tsp Kashmiri red chilli powder (or hot chilli powder), 3/4 tsp salt, 1 tsp sugar, and 1/4 cup water. Cook for 1 minute.

Finish

Add whisked yoghurt. Stir until well combined, cook another 2 minutes. Add 1/2 cup water. Bring to a simmer. Crush and add 1.5 tsp kasuri methi, stir. Add fried cashews and stir well. Cook for 30 seconds. Add 2 tablespoons heavy cream. Cook for 1 minute then remove from heat. Before serving, sprinkle garam masala and cardamon powder on top and drizzle some cream on top.