INGREDIENTS:
¾ cup canola oil
1 tsp cumin seeds
½ tsp Hing (asafetida)
4 cups chopped onion
2 Tbsp garlic, chopped
2 Tbsp fresh ginger, chopped
1 Tbsp green chilies, chopped
1 tsp salt
1 tsp kashmiri mirch
1 tsp haldi (turmeric powder)
½ tsp cayenne pepper
1 tsp coriander powder
1 Tbsp kasoori methi, crushed
4 medium tomatoes, pureed
½ cup plain yogurt
2 Tbsp cilantro
½ tsp sugar
10 peeled, soaked and blended
1 tsp garam masala
DIRECTIONS:
Heat large frying pan and add oil
Add cumin seeds and hing
Add onion and increase heat to high, sauté onions until they are soft and golden
Add garlic, ginger, green chilies and salt. Continuously stir until light brown
Once browned, add kashmiri mirch, turmeric, cayenne and coriander powder and turn heat down to medium
Add kasoori methi, crush with your palms and add tomato pure
Stir for 3 minutes
Masala will be done when oil starts to separate in pan
Add yogurt, cilantro and sugar
Stir for another 3 minutes
Add blended almonds and garam masala
Stir for another 2-3 minutes until a thick sauce is formed