INGREDIENTS:

1 cup almonds soaked for 3 hours
1/2 cup cashews soaked for 3 hours
1 tsp. sesame seeds
1/2 tsp. khuskhus seeds
1 large onion chopped
2 flakes garlic
1″ piece ginger grated
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer
1 cup cream
2 tbsp. fresh curds
1 tbsp. butter
1 tbsp. ghee
1 bayleaf
2 cardamoms
1″ piece cinnamon
2 cloves
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste

DIRECTIONS:

Peel almonds, wash and drain.

Put almonds, cashews together, add 1 cup water.

Pressurecook for 2 whistles.

Remove, drain, but save water, keep aside.

Heat 1/2 tsbp. ghee, add onions, saute till transparent.

Grind together: Sauteed onions, 5 cashews, 5 almonds, curds, ginger, garlic, half of cream.

Heat remaining ghee in heavy pan, Add bayleaf, whole spices.

Add drained remaining cashews, almonds.

Stir and add sesame seeds, and khuskhus, saute for 2 minutes.

Add ground masala, all other spices, salt,, except cream.

Cook till oil seperates, add drained nut water.

Cook till gravy is thick, stir in cream, simmer for 2 minutes.

Pour into serving dish, garnish with grated cheese and coriander.

Serve hot with parathas, roti, etc.

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