Ingredients

• 2 medium onions, ground
• 6 cloves - garlic, crushed
• 2 large tomatoes, chopped
• 1 tbsp - grinded ginger
• 1 1/2 tsp - red chilli powder
• 1 level tsp - salt
• 1/2 tsp - black pepper powder
• 3/4 tsp - turmeric powder
• 2 tbsp - chopped cashewnuts and 2 tbsp - poppy seeds (khus khus), ground to a paste
• 2 tbsp - cream
• 4 tbsp - oil/ghee
• chopped fresh coriander for garnishing

How to Make Gravy for Mughlai Curries

• Heat oil in a frying pan.
• Fry the onions until transparent.
• Stir and add ginger and garlic.
• Fry till they turn light brown in colour.
• Keep stirring while you fry the masala.
• Add turmeric, pepper and chilli.
• Stir for a min. or two.
• Keep stirring while you add the cashew, poppy paste and stir-fry until the oil begins to separate.
• Pour 1.5 or 2 cups of water.
• Cover and simmer for 10-15 mins.