Oil | Onions Tomatoes On The Vine Raw Unsalted Cashews Bay Leaves | Green Cardamom Turmeric | Garam Masala Kashmiri Red Chili Powder Dried Fenugreek Leaves Salt | Table Cream Homemade Paneer Ginger | Garlic Cloves
Saute the bay leaves and cardamom until you smell an aroma. Add in turmeric power, kashmiri red chili powder, kasuri methi, garam masala and coriander powder. Give it a stir.
Next, wait for 30 seconds and add the onions, tomatoes, soaked cashews or almonds, salt and water. Pressure cook for 8 minutes. Manual release. Remove the bay leaves and cardamom.
Blend the pressure cooked ingredients into a smooth runny sauce. Add table cream, coconut milk or vegan cream, cheese cubes and dried fenugreek leaves and saute for 3-5 minutes.