Mughalai Gravy

Contributor: √ⅰ∂ ｿ α ❀ Eda

Ingredients:
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing

Procedure:
In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

Heat half the oil in a heavy-bottomed pan till hot. fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly while stirring to get a thick gravy. Add some water to the gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
Pour the gravy into a bowl.
Garnish with fresh cream (optional) and finely chopped coriander leaves