Ingredients:

Cashew Nuts/ Kaju, broken – 1 1/4 cups + 2 tbsps
Capsicum – 1 (optional)
Onions – 5
Tomatoes – 5 (same size as onions used)
Green Chilli – 2
Poppy Seeds – 2 tsps
Cumin Seeds – 1 1/2 tsps
Garam Masala Powder – 1 1/2 tsps
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 3/4 tsp
Red Chilli Powder – 1 tsp
Dry Fenugreek Leaves / Kasoori Methi – 2 tbsps
Hot Milk – 1/4 cup
Sugar – 1 tsp
Salt to taste
Vegetable Oil – 3 tbsps

For Garnishing:

Coriander Leaves

Method:

1. Soak 2 tbsps broken cashew and poppy seeds in hot milk for 2-3 hours.
2. Cut 4 onions and 4 tomatoes into 1″ squares.
3. Chop 1 onion and tomato. Keep aside.
4. Chop capsicum, if using. Keep aside.
5. Heat 1 tbsp oil in a pan.
6. Add onion squares and saute until translucent.
7. Now add tomato squares and saute until soft ans mushy. Turn off the heat. Once it cools down, blend it into a smooth paste.
8. Meanwhile, heat remaining oil in another pan.
9. Add cumin seeds.
10. When the cumin seeds start crackling, add slit green chillis and chopped onions. Saute until onion turns translucent in color.
11. Now add chopped capsicum and broken cashew nuts. Saute until capsicum is soft.
12. Add chopped tomatoes and saute until they are soft and oil starts separating.
13. Add the blended onion-tomato paste and mix well. Cook on low flame.
14. Add cumin powder, coriander powder, turmeric powder, red chilli powder, garam masala powder, salt and sugar. Mix and continue to cook on low flame.
15. Blend soaked cashew nuts and poppy seeds into a smooth paste.
16. Add the cashew nuts+poppy seeds paste to the cooking gravy. Mix well.
17. Adjust the consistency of the gravy by adding approx. 1 cup of water. Mix well and continue to cook until it thickens slightly and is well combined.
18. Rub kasoori methi between your palms and sprinkle the powder on the gravy. Mix well.
19. Garnish with coriander leaves.
20. Serve hot with rotis, phulkas, naans, etc.