½tablespoongaram masala- u can use garam masala too – add according to ur spice level
1teaspoonkasoori methi
1teaspoonsauf powder
2tablespoonfinely chopped dill leaves
2-3teaspoonred mirchadjust to the spice level
1teaspoonhaldi dhaniya powder
¼cupwarm milk plus 6-7 cashews soaked in it for 10 mins then grind to a smooth paste
Salt to taste
Instructions
Heat a non stick pan with 2 teaspoon oil. We are using very little oil initially
Add onions. Sautee until brown. Add chopped garlic. peppercorn, clove , bay leaf cinnamon sautee 1 min. Add tomatoes and some salt. Give a quick mix. Cook until the tomatoes are tender. Do not add water. Cook for 3 mins or so .Switch off the gas. Let the mixture cool down. Discard bay leaf and cinnamon ,then blend the cooled mixture until a smooth paste.
Heat 2 tablespoon oil in a non stick pan
When warm .Add all masalas with 1 tablespoon water and give a quick stir. Add sauf/fennel powder.Add the prepared puree. Add some water to thin the gravy if its too thick. cover and let it cook for 5 mins, stirring occasionally .Add cashew milk paste. Stir well. Add additional salt if needed. Add kasoori methi and cook for 2 mins. Lastly add finely chopped dill leaves. Its done. Taste test and make adjustments if needed .
Notes
Skip dill leaves if you don't have You can use mint or any other herbs instead Make this gravy ahead of time and freeze it upto 2 months in the freezer . Just de frost it over the counter for 3-4 hours or in the micro wave . Do not re freeze . Make a big batch and freeze in air tight containers or freezer safe bags in small one time use portions .