How To Make the Most Perfect Indian Makhni Gravy

I saw this on a blog, tried it and it's just perfect.

INGREDIENTS

Butter4 tablespoons

Oil2 tablespoons

Green Chili1

Kashmiri Red Chilies4

Ginger Paste2 tablespoons

Garlic Paste1 tablespoon

Bayleaves2

Cinnamon Sticks2

Cloves5-6

Cardamoms2

Peppercorns1 teaspoon

Chopped Cashewnuts2 tablespoons

Khus Khus or Poppy Seeds1 tablespoon

Tomatoes, coarsely chopped14 large (1 1/2 Kg)

Garam Masala Powder1 tablespoon

Chili Powder1 teaspoon

Turmeric Powder1/2 teaspoon

Ketchup3 tablespoons

Sugar or Jaggery (Optional)1 tablespoon

Dry Kasuri Methi2 tablespoons

Fresh Cream2 tablespoons

Salt to taste

STEPS

In a large pan or kadhai, heat a tablespoon of butter and two tablespoons oil.

Add green chili, red chillies, ginger, garlic paste and whole spices. Saute for a minute or two and add cashew nuts, poppy seeds and tomatoes. Mix well.

Cover and cook this for ten to fifteen minutes till the tomatoes start breaking down.

Switch off the flame and set aside to cool.

Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.

In the same pan or kadhai, heat the remaining butter and add the tomato paste.

Add garam masala powder, chili powder, turmeric, ketchup, salt and sugar or jaggery (if using) along with 1/2 cup water. Bring this to a boil.

Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. In another pan, dry roast the kasuri methi and grind it to a fine powder.

Mix kasuri methi and fresh cream in the curry and switch off the flame. Let the curry cool completely before dividing it into smaller portions and freezing it in ziplock packs.

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bon appetit