Add kasuri methi, cream and stir well. You can skip cream by increasing the amount of cashews. Sprinkle chopped coriander leaves. Separately: Heat a fry pan and add the marinated meat. Cook for 2-3 minutes on medium-low heat and turn the meat. Remove from pan. Week night meal made easy! This super easy recipe is perfect for gatherings or a meal in with your loved ones. Reheating - Defrost and heat in the microwave or on the stovetop using a pot with a lid on low heat. Add chili powder, garam masala powder and coriander powder along with cashews. Saute until the raw smell goes away.

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/products/food. Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couplewater to help it blend (up to ¼ cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches.Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents. Pour the onion tomato puree. Adjust as needed chili powder and masala powder. Also adjust the consistency of gravy by adding more water if needed. Boil the tomatoes in 1-2 cups of water for 10 minutes or until soft and tender. Sieve to remove skin and seeds. Keep tomato puree aside. Once it reaches a simmer, add the heavy whipping cream along with kasoori methi and sugar. Do a taste test before adding the salt.Fenugreek Leaves:In Urdu and Hindi fenugreek leaves are called kasuri methi. This is an ingredient you can easily find in almost any South Asian grocery store as it is used in many dishes. If your mainstream grocery store has an international aisle, they may carry it there as well. Make it ahead of time - Meal Prep for the week! If you are having a gathering and want to make this recipe, then make it ahead of time as well. It stays great in the fridge for up to 3 days or can be frozen for 2 months. Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.

Fenugreek Leaves - Kasoori Methi (not to be confused with fenugreek seeds or fresh methi leaves). There is no substitution for this ingredient and it is needed in this recipe.