- 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.
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