Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Quarter | Teacup | Coriander Leaves (Kothmeer) | Mince fine. |
| 1 | Salt-Spoon | Salt | |
| 5 | Nos | Curry Leaves | |
| 4 | Nos | Chillies, Green | For gravy paste |
| 8 | Nos | Mushrooms | |
| 1 | Inch | Ginger | For gravy paste |
| 1 | Grammes | Asafetida (Hing) | |
| 25 | Grammes | Condensed Milk | |
| 25 | Grammes | Cooking Oil | |
| 2 | Grammes | Jeera/Cumin Seeds | Mix powdered jeera |
| 2 | Grammes | Garam-Masala | |
| 1 | Grammes | Mustard Seed | |
| 80 | Grammes | Cashew Nuts | For gravy paste |
| 10 | Grammes | Charmagaz | For gravy paste, * see note below |
| 10 | Grammes | Kuskus - poppy seeds | For gravy paste |
| 100 | Grammes | Onions | For gravy paste |
| 25 | Grammes | Mawa (Khoya) | Cream to be mixed |
| 2 | Grammes | Nutmeg powder | powder the nutmeg |
| 2 | Flakes | Garlic | Mince fine |
| 2 | Flakes | Garlic | For gravy paste |
Method
Grind the gravy ingredients to a fine paste.
Put oil in a deep pan and heat. Put mustard seeds, curry leaves and chopped garlic, and after the mustard seeds start popping, add the paste and saut
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