For the paste (masala):

1. Dry roast peanuts for a few minutes and skin them
2. Dry roast cumin seeds, coriander seeds and red chillies separately and let them cool
3. Dry roast cinnamon, cloves and cardamom together and let them cool too
4. In a blender/mixer grind together peanuts, cumin seeds, coriander seeds, red chillies, cinnamon, cloves, cardamom, half portion of chopped onion, 1 tomato and cashew/almonds into a smooth paste adding water.

For actual gravy:

1. In a pan, saut� the remaining chopped onion till golden brown.
2. Add Ginger-garlic paste and chopped tomatoes and fry till the tomatoes and onions are tender and soft.
3. Add chopped bell pepper/capsicum
4. Add turmeric powder, chilli powder, garam masala and fry for 4-5 mins on medium heat.
5. Add the ground masala paste, salt and sugar and fry for 30-45 mins on low to medium heat till oil separates on sides.
6. Once done, add cilantro/coriander leaves while serving
7. Best served with phulkas, roti, naan and even hot white rice.