Step 1: Prepare the Onions

Heat the ghee in a large karahi (wok) over medium-high heat. Add the finely chopped onions and fry them for approximately 10 minutes until they are well browned and caramelized, stirring occasionally to ensure even cooking.

Step 2: Add Ginger-Garlic Paste

Once the onions are browned, add the ginger-garlic paste to the pan. Cook for approximately 5 minutes, stirring constantly, until all the moisture from the paste has evaporated and it is well roasted with the onions.

Step 3: Incorporate Cashews

Add the unsalted cashews to the pan. Continue to roast them with the onion-ginger-garlic mixture for a few minutes until they are lightly toasted, which will bring out their flavor and add texture to the gravy.

Step 4: Add Dry Spices

Add all the dry spices (Kasuri Methi, Ajwain, salt, coriander powder, Kashmiri chili powder, garam masala, turmeric powder, cumin powder, and fenugreek powder) to the pan. Stir well to combine and roast the spices for 1-2 minutes. Ensure there is enough liquid in the pan to prevent the spices from burning; add a splash of water if needed.

Step 5: Cook Tomatoes

Gradually add the blended fresh tomatoes to the pan in two batches. Add about half first, cook for 2-3 minutes until it thickens and the raw tomato flavor cooks out. Then add the remaining blended tomatoes and continue to cook, stirring frequently, until the mixture is thick and the oil begins to separate from the sides of the pan.

Step 6: Add Water and Simmer

Pour in the water to prolong the cooking process. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally. This ensures all ingredients become super soft and flavors meld together. You should see oil splitting slowly from the gravy.

Step 7: Temper and Add Yogurt

To prevent the yogurt from splitting, temper it by taking a ladleful of the hot gravy and mixing it thoroughly with the full-fat yogurt in a separate bowl. Once well combined, slowly add the tempered yogurt mixture back into the karahi, stirring continuously. Simmer for another 5-10 minutes until the gravy reaches a beautiful creamy texture and the cashews are plump.

Step 8: Rest and Blend (Optional)

Turn off the heat and let the gravy relax for 15-20 minutes. At this point, you can choose to keep it as is for a rustic texture with whole cashews, or blend it with a stick blender until smooth for a finer consistency. The choice is yours.

• Ensure onions are finely chopped for even cooking and a smoother texture.

• Cook onions until well browned to develop deep flavor.

• Roast ginger-garlic paste and dry spices thoroughly to remove raw flavors and enhance aroma.

• Cook fresh tomatoes until their raw flavor is gone and oil starts to separate.

• Use full-fat yogurt to prevent splitting; temper it with hot gravy before adding to the pan.

• Add water gradually to prolong the cooking process and ensure all ingredients are super soft.

• This base gravy can be portioned and frozen for future use.

• For a quicker option, use a British Indian Restaurant (BIR) Mix Powder from 'Taste of Indian' instead of individual spices.

• For a vegan version, use vegetable oil instead of ghee and a plant-based yogurt alternative.

• This base gravy is versatile and can be used to make dishes like Butter Chicken, Butter Paneer, or various Kormas by adding your pre-cooked protein or vegetables.