- 12 large Tomatoes
- Salt to taste
- 1 tbsp Kashmiri red chilli powder
- 1 inch piece Ginger
- roughly chopped
- 1/4 cup Butter
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1/2 tsp Kasoori methi
- 2 tbsp Dabur Honey
- 1 tsp Garam masala powder
- 1 cup Fresh cream
- Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water.
- Pressure cook till two whistles. Remove and set aside to cool.
- Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water.
- Cook for a minute.
- Add the pureed tomatoes and cook for two to three minutes.
- Dry roast the kasuri methi in a microwave or on a tawa Crush.
- Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey.
- Stir and cook for a minute.
- Add the crushed kasuri methi and garam masala powder.
- Mix and cook for a minute.
- Add cream only if you need to use the gravy immediately.
- Preparation Time: 15 mins.
- Cooking Time: 30 mins.
- Serves: 4
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