1 kg (2.2 lb) onions, peeled, chopped
1/2 cup (100 g) 3 1/2 oz ghee
2 black cardamom (moti elaichi)
5 green cardamom (choti elaichi)
5 cloves (laung)
1 nutmeg (jaiphal)
2 g mace (javitri)
5 g cinnamon (dalchini) sticks
2 bay leaves (tej patta)
2 tbsp (36 g) 1 1/4 oz ginger-garlic (lasan-adrak) paste
2 1/2 cups (200 g) 7 oz cashew nuts (kaju)
100 g (3 1/2 oz) melon (magaz) seeds
2 1/2 cups (500 ml) 18 fl oz milk
1/2 cup (100 g) 3 1/2 oz tomato puree
1 1/2 tsp (6 g) salt
2 tsp (4 g) red chilli powder
1 1/2 tsp (3 g) garam masala
1 tsp (2 g) white pepper (safed mirch) powder
1/2 cup (100 g) 3 1/2 oz yoghurt (dahi)
1/2 cup (100 g) 3 1/2 oz ghee
2 black cardamom (moti elaichi)
5 green cardamom (choti elaichi)
5 cloves (laung)
1 nutmeg (jaiphal)
2 g mace (javitri)
5 g cinnamon (dalchini) sticks
2 bay leaves (tej patta)
2 tbsp (36 g) 1 1/4 oz ginger-garlic (lasan-adrak) paste
2 1/2 cups (200 g) 7 oz cashew nuts (kaju)
100 g (3 1/2 oz) melon (magaz) seeds
2 1/2 cups (500 ml) 18 fl oz milk
1/2 cup (100 g) 3 1/2 oz tomato puree
1 1/2 tsp (6 g) salt
2 tsp (4 g) red chilli powder
1 1/2 tsp (3 g) garam masala
1 tsp (2 g) white pepper (safed mirch) powder
1/2 cup (100 g) 3 1/2 oz yoghurt (dahi)
method
1. Boil the onions with 2 1/2 cups water. Then simmer for about 25 minutes on low heat. Drain the water and grind the onions in the food processor.
2. Heat the ghee in a heavy-based wok (kadhai); add whole spices and stir till they crackle.
3. Add ginger-garlic paste and saute till light brown.
4. Add minced onions and saute till golden brown.
5. Make cashew and melon seed paste by soaking them for 30 minutes in milk and grinding in a food processor. Mix this paste with the onion mixture.
6. Add tomato puree and stir in the powdered spices; stir for about 10-15 minutes.
7. Stir in yoghurt, then add 4 cups water and bring to the boil.
8. Lower heat, cover the wok and keep stirring every 5 minutes for the next 30 minutes till the oil leaves the sides of the wok.
2. Heat the ghee in a heavy-based wok (kadhai); add whole spices and stir till they crackle.
3. Add ginger-garlic paste and saute till light brown.
4. Add minced onions and saute till golden brown.
5. Make cashew and melon seed paste by soaking them for 30 minutes in milk and grinding in a food processor. Mix this paste with the onion mixture.
6. Add tomato puree and stir in the powdered spices; stir for about 10-15 minutes.
7. Stir in yoghurt, then add 4 cups water and bring to the boil.
8. Lower heat, cover the wok and keep stirring every 5 minutes for the next 30 minutes till the oil leaves the sides of the wok.
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