Grind the cashew and onion paste separately.
Roast the whole spices in oil for a few seconds.
Add garlic and green chilies to the pan and sauté until they become light brown.
Add onions, cumin seeds and mix well. Roast them until they turn golden brown.
Grind cashew nuts and onion mixture into a smooth paste.
Heat oil in a pan and roast makhana until crispy.
Soak cashews in hot water for 10-12 minutes or until they become soft.
Roast whole spices in oil for a few seconds.
Add garlic, green chilies and mix well. Saute them until they become light brown.
Add cumin seeds and onions, mix well and saute until the mixture turns golden brown.
Grind cashew nuts and onion mixture into a smooth paste.
Heat oil in a pan, add whole spices, garlic, green chilies, onions, cumin powder, coriander powder, turmeric powder, red chili powder, Kashmiri red chili powder, garam masala and salt. Mix well and saute until the mixture turns light brown.
Add ginger-garlic paste, mix well and saute for a few seconds.
Grind tomatoes into a smooth paste.
Heat oil in a pan, add whole spices, garlic, green chilies, onions, cumin powder, coriander powder, turmeric powder, red chili powder, Kashmiri red chili powder, garam masala and salt. Mix well and saute until the mixture turns light brown.
Add ginger-garlic paste, mix well and saute for a few seconds.
Grind tomatoes into a smooth paste.
Heat oil in a pan, add whole spices, garlic, green chilies, onions, cumin powder, coriander powder, turmeric powder, red chili powder, Kashmiri red chili powder, garam masala and salt. Mix well and saute until the mixture turns light brown.
Add ginger-garlic paste, mix well and saute for a few seconds.
Grind tomatoes into a smooth paste.