Makhani Gravy

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Ingredients
  • 2 lbs Tomatoes (chopped)
  • 1½ lb Onions
  • ¼ cup Oil
  • 2 tbsps Butter
  • 1 tsp Cumin seeds
  • 2 Bay leaves
  • 5 Whole cardamoms
  • 2 Sticks cinnamon (about 2" long)
  • 7 Cloves
  • 10 Black peppercorns
  • 20 Whole cashews (soaked in water for 20 minutes, make paste)
  • 3 tbsps Ginger (crushed)
  • 3 tbsps Garlic (crushed)
  • ¼ tsp Turmeric
  • 2 tsps Ground coriander/cumin mix
  • 1 tsp Salt (or to taste)
  • 1 tsp Sugar
  • 2 tsps Red chili powder (or to taste)
  • ¼ tsp Garam masala
  • ¼ cup Heavy cream
  • ½ tsp Kasuri methi
  • 2 tbsps Butter
Instructions
  1. In a saucepan, heat oil and butter on medium heat.
  2. Add cumin seeds, bay leaves, cardamoms, cinnamon, cloves and peppercorns.
  3. Sauté for a couple of minutes then add onions and stir until transparent.
  4. Add tomatoes, cashew paste, ginger, garlic and remaining spices.
  5. Stir then cover and cook until mushy. Stirring once in between.
  6. Remove from heat, let cool slightly.
  7. Discard bay leaves and blend to smooth.
  8. Strain for a creamy texture.
  9. Bring gravy back to medium heat, cook for 5 minutes.
  10. Add cream, butter and kasuri methi.
  11. Stir and simmer for 2 minutes.