1. Heat oil in a deep sauce pan.
2. Add seeds, asafetida, bay leaf allow to splutter.
3. Add ground paste, saute for 2-3 minutes.
4. Add nuts, masala powders, salt, sugar, saute for 2 minutes more.
5. Add puree, stirring continuously till it comes to a boil.
6. Simmer for 10-12 minutes till gravy is thick and leaves side of vessel.
7. Transfer to serving dish.
8. Heat ghee in a small pan, add chillies.
9. Pour while sizzling, on top of curry.
10. Garnish with grated paneer or cheese.
11. Serve hot with steamed rice or roti.

Making time: 45 minutes
Makes: 3 servings
Shelflife: 1 day