The women make their own tomato paste but you can use bought tomato paste.

Recipe adapted from: Masala Mamas, edited by Elana Sztokman; Lioness £24.99

• First, prepare your cashew paste. Soak the cashews in warm water for 45 minutes.
• Grind the soaked cashew nuts with 2 tablespoons of warm water in a blender in order to make cashew paste.
• Next prepare your tomato paste. Peel and deseed the tomatoes, then place them in a saucepan with boiling water, and boil for 4-5 minutes. Remove tomatoes from the water and blend in a blender, food processor, or grinder. Blend until you have the texture of a puree.
• Heat cooking oil or ghee in a large saucepan over a medium flame. Add ginger-garlic paste and bay leaves, and sauté. Then add grated onion and sauté until onion turns light brown – approximately 4-5 minutes.
• Add green chili pepper and red chili powder and sauté for a minute. Add cashew nut paste. Stir and cook for 2 minutes. Add tomato puree and cook until oil starts to separate from the puree, around 3-4 minutes.
• Add coriander powder, cumin powder, and garam masala powder and mix well. Add milk, ½ cup water, and salt. Mix and cook on a low heat until oil comes to the surface, around 4-5 minutes.
• Add paneer cubes and fenugreek leaves, and cook for approximately 2 minutes or until you get desired consistency of gravy.
l Transfer prepared curry to a serving bowl. Garnish with coriander leaves, paneer, cream or cube of butter and serve.

Allow 45 minutes soaking time for the cashew nuts