Malai Makhani Gravy

• 500 g tomatoes, washed and chopped
• 4 green chilies, de-seeded and chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 green cardamoms
• 1 1/2 teaspoons red chili powder
• 5 cloves
• 1 teaspoon sugar (optional)
• salt
• 1 teaspoon ginger, julienned (cut into thin strips)
• 1 1/2 teaspoons kasuri methi
• 1/2 cup butter (makhan)
• 3 -5 saffron strands, crushed and soaked in
• 1 tablespoon water
• 1/2 cup cream (malai)

1. Cook tomatoes in 2 cups of water.
2. Add 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 flame.
5. Allow to cool.
6. Bring the sauce to a boil.
7. Add the butter and cream.
8. Stir and mix well.
9. Add the kasoori methi (dried fenugreek leaves) and ginger strips.
10. Stir well.
11. Add the saffron.

green chilies, ginger paste, garlic, green cardamoms, red chili powder, cloves, sugar, salt, ginger, kasuri methi, butter, saffron strands, water, cream

Taken from www.food.com/recipe/malai-makhani-gravy-60263 (may not work)