Add all the ingredients to create the spice mix.

Add 1 bay leaf, 2 cardamom pods and 3 pieces of clove into oil. Add the ginger garlic.

Add onions and fry till they sweat, then add the spice mix and cook a while, followed by cashews.

Finally add the tomatoes, followed by salt and some kashmiri chilli powder. Add water to just cover the tomatoes, then cover and cook. 10 minutes, till the tomatoes get mushy and the oil releases.

Remove the whole spices and blend into a fine paste. Sieve the gravy.

For the second tadka, in the clean pot, add butter, finely chopped onions and tomatoes and finally add red chilli powder. Mix the sauce in and cook for 10 minutes. Add water to adjust consistency.

Finish with butter and kasuri methi.