Step 1

Heat the oil in a nonstick skillet. Add the cardamom, cloves, cinnamon and bay leaves. Stir until the cardamom begins to turn lightly golden, about two minutes.

Step 2

Add the cumin and coriander seeds and stir-fry for a few more minutes until the coriander starts to darken slightly.

Step 3

Add the onions, ginger, garlic, a pinch of salt, and sugar. Stir-fry over medium heat until the onions start to turn brown.

Step 4

Add the kasoori methi, tomato paste and tomatoes and mix well. Add 1/4 cup of water, cover, and let the mixture cook about 15 minutes or until the tomatoes are really mushy and most of the water has evaporated.

Step 5

Let the mixture cool, then transfer to a blender along with the soaked cashews.

Step 6

Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary to keep the blades moving.

Step 7

Scrape into an airtight jar and store in the refrigerator if you plan to use within a week, or in the freezer if you want to keep it for longer. Thaw out before using.

Step 8

Next, stay tuned for a curry using this tikka masala curry paste.