1. Make a smooth paste of ginger garlic.

2. Break cashewnuts into small bits.

3. Heat ghee, fry cashewbits, drain, keep aside.

4. To same hot ghee, add chopped onions, fry for 2 minutes.

5. Add ground paste, salt, green chillies, turmeric powder.

6. Add tomatoes, cook till oil seperates from gravy.

7. Add cream, stir and cook.

8. Simmer for 2 minutes.

9. Garnish with chopped coriander and fried cashewbits.

10. Serve hot with roti or naan.

Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh