Soak cashews in warm water for 15 minutes.

Take generous quantity of oil if planning to store for longer duration. Add 2 Bay Leaves, 2 tsp Cumin Seeds, 1 inches Cinnamon Sticks, 4-5 Cloves, 2-3 Green Cardamom Pods, 1 green chilli. Then add onions and fry for 2 minutes.

Add remaining spices:...... (Alternately see step 5) 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 2 tsp Dhania/Coriander Powder

Then add the ginger garlic paste. Fry more. While frying, make paste of cashew and add it. Let it fry for 3 minutes. While that is frying quickly make puree of tomatoes and then add it in.

(If you skipped step 3) in a small pan take some oil and fry spices directly in oil: 2 tsp Red Chilli Powder, 1 tsp Turmeric Powder, 2 tsp Dhania/Coriander Powder, 2 tsp Garam Masala Powder, 1 tsp Black Pepper Powder. Once spices are cooked add it to the gravy and mix well.

(if you followed step 3) Sprinkle garam masala and pepper powder over the gravy. Mix well.

Store gravy in fridge.

Application: For any sabzi, blanch the vegetable if needed. Take oil in pan, add some ginger galic paste, Fry the vegetable a little, then add the grave and let it cook for 5 minutes. Done! For dal tadka: For any type of dal tadka add this gravy and it will taste good.