Dhaba Style Kaju Curry

1: In a pan pour water and add the sliced onion and cashews, cook on a moderate flame for 10 minutes, strain the onions and cashews, and blend into a smooth paste.

2: In a kadhai pour ghee, add whole garam masalas and once aromatic add diced onions and cook until lightly browned, add ginger garlic paste and cook until the raw flavour disappears.

3: Then add chopped tomatoes, powdered spices and cook on a moderate flame until the tomato turns mushy.

4: Add the onion paste and water, and cook for 2-3 minutes on a moderate flame.

5: Roast the cashews on a moderate flame until golden brown then add it to the gravy.

6: Finish the gravy with kasoori methi and coriander leaves.