Step-by-Step Instructions

1. 1.Prepare Ingredients

   Finely chop the red onions and tomatoes. Peel the garlic and roughly chop the ginger. Soak the cashew nuts in water for at least 2 hours, then drain.

2. 2.Temper Spices and Sauté Aromatics

   Heat 200ml of oil in a large karahi or heavy-bottomed pan over medium-high heat. Add the whole spices (bay leaves, cinnamon, green and black cardamom, peppercorns, cloves, star anise) and temper for about 30 seconds. Add the fresh garlic and ginger and fry until the garlic begins to turn brown.

3. 3.Cook the Onions

   Add the finely chopped red onions and 1 tbsp of salt. Stir well to coat everything in oil. Cover the pan, reduce the heat to low, and let the onions soften for 10-12 minutes, stirring occasionally.

4. 4.Cook Tomatoes and Nuts

   Remove the larger whole spices (bay leaves, cinnamon sticks, black cardamom, star anise). Add the green chillies, soaked cashew nuts, and chopped tomatoes. Stir, cover the pan again, and cook on low heat for another 20 minutes until everything is very soft and mulched down.

5. 5.Cool and Blend

   Turn off the heat and let the mixture cool down completely. Once cool, transfer it to a high-powered blender and blend until it forms a very smooth paste, adding a little water if necessary to help it blend.

6. 6.Cook the Spices

   In a clean pan, heat the remaining 200ml of oil and 2 tbsp of ghee. In a separate bowl, mix all the powdered spices (cumin, coriander, turmeric, Kashmiri chilli, garam masala) with a little water to form a paste. Add this spice paste to the hot oil and cook for 1 minute, stirring constantly.

7. 7.Final Simmer

   Pour the blended base paste into the pan with the cooked spices. Stir everything together thoroughly. Add the brown sugar and stir it in. Put the lid on, turn the heat to low, and let it simmer for a final 20 minutes. The base is ready when the oil has separated and risen to the top.