-Onion: 600 gms.
-Cashew nut: 250 Gms.
-Bay leaf (tejpatta): 3-4nos.
-Cloves: 10 nos.
-Green cardamom: 10 nos.
-Cinnamon sticks: 2 nos.
-Ginger: 1 inch.
-Garlic: 10-12 flakes.
-Green chillies: 6-8 nos.
-Desi ghee: 50 Gms.
-Cream: 100 ml.
-Salt to taste.
Method:1.Peel, wash and roughly cut onions, put in a handi with 200 ml of water, add bay leaf, cloves, cinnamon, cardamom and green chillies ginger and garlic.
2.Bring to boil and then simmer on a medium flameuntill onions become soft and liquid is evaporated.
3.Remove the bay leaf and transfer to a blender and make a fine paste of it.
4.Wash and boil cashew nuts also, make a paste of it and pass through a sieve.
5.In a handi, heat ghee, add onion paste cashew nut paste and cook on a slow flame until ghee comes on surface. Add salt.
6.Stir in fresh cream and mix well and your gravy is ready to be used.
Author Details: Chef Specialist in Indian, Italian and French Continental Cuisines