1. Cook the tomatoes in 2 cups of water.
2. Add he green chillies, ginger and garlic pastes, red chilli powder, cardamoms, cloves, salt and sugar.
3. Cook over low heat until it becomes thick and of sauce consistency.
4. Remove from fire, cool.
5. Bring the sauce to a boil, add the butter and cream. Stir and mix well.
6. Add the kasoori methi and ginger strips. Stir well. Add the saffron.

Note: Makes around 220 ml gravy.