Step 1

In a pressure cooker, add tomatoes, onions, garlic, green chillies, red chillies, cashewnuts, khus khus, bay leaf, cinnamon, cloves, cardamom and half a cup of water. After 2 whistles, switch off the flame and set aside to cool.

Step 2

Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest in a blender till smooth.

Step 3

Add oil and butter to a pan. Once hot add the pureed mixture and tomato ketchup and simmer for 20 minutes. Add salt and garam masala.

Step 4

In another pan, dry roast the kasuri methi and then grind to a fine powder. Add to the gravy and cook for five more minutes.

Step 5

Just before serving, add the beaten yogurt and paneer. Serve with chapatis or rice and a side of onions.