Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 1/4 cup of oil in a pan over medium heat. Add 1 Tsp cumin seeds and let them splutter. Add 30g chopped ginger and sauté for a few seconds.

2. 2.Roast Whole Spices

   Add all the whole spices (bay leaves, dry red chillies, cloves, black cardamoms, star anise, cinnamon, green cardamoms, black peppers). Sauté at medium heat for a few seconds until they become aromatic.

3. 3.Cook Tomatoes and Nuts

   Add 1 kg of roughly chopped tomatoes and mix well. Then, add cashews, melon seeds, and poppy seeds. Mix everything together.

4. 4.Simmer the Base

   Cover the pan and cook for 7-8 minutes, stirring occasionally. Cook until the tomatoes turn soft and mushy.

5. 5.Cool and Blend

   Once cooked, remove the bay leaves from the mixture. Allow the mixture to cool down completely. Transfer it to a blender jar and blend until you get a very smooth paste.

6. 6.Strain the Paste

   Pour the blended paste through a fine-mesh sieve into a large bowl. Use a spatula to press the paste through the sieve to get a smooth, silky texture. Discard the leftover fiber.

7. 7.Cook the Final Gravy

   In a clean pan, heat 1/2 cup of oil over medium heat. Add 1 Tsp cumin seeds. Carefully pour the strained curry paste into the pan and mix well.

8. 8.Add Powdered Spices

   Add turmeric powder, Kashmiri chilli powder, coriander powder, and garam masala to the paste. Mix thoroughly to combine.

9. 9.Season and Thicken

   Crush Kasuri methi between your palms and add it to the gravy, followed by salt. Stir continuously and cook at medium heat for 7-8 minutes. The gravy will slowly thicken and the color will deepen.

10. 10.Finish and Store

    Continue cooking until the oil begins to separate from the sides of the gravy. Once done, turn off the heat and let the thick gravy cool down completely. Store in airtight containers for future use.