let's begin with making the Puree first
heat oil and butter in a pan , splutter cumin seeds
add ginger garlic paste green chillies onions with salt stir fry until onions are translucent
add Spice powders and mix well
add tomatoes and cashew nuts and stir fry until Tomatoes are soft
Allow to cool completely. Add water and grind to smooth puree. Keep it aside
For Gravy. Always refer to quantities mentioned under each section
heat oil and butter in a pan add the ground Puree
Saute until oil starts leaving sides
Add spice powders, salt and sugar, mix well
add cream, kasuri Methi, coriander leaves and mix well
add roasted Phool Makhana and cook for 3 to 4 minutes on low flame
garnish with cream and coriander leaves . Serve hot with roti or naan
