2 tbspOil/Ghee (For the Curry Base)
1Black cardamom (keep whole)
3–4Green cardamom
3Cloves
1 large bladeMace
1/2Star anise (or keep 1 whole)
1 (1.5")Cinnamon stick
1 cupOnion (small diced)
3–4Garlic cloves (sliced)
1/3 tspGarlic (chopped)
2 tspGinger (chopped)
1/3 tspGinger (extra chopped)
1Green chilli (chopped)
1/3 tspGreen chilli (extra chopped)
2 tbspCashew nuts
2 tbspAlmonds
2 tbspPeanuts
a small handfulPistachios (roasted)
1/2 tspTurmeric powder
1 tspKashmiri chilli powder
1 3/4 tspCoriander powder
1 tspRoasted cumin powder
to tasteSalt
1 tspKasoori methi
1/3 cupCurd (whisked)
2/3 cupTomato (sliced)
3/4 LWater
2 tbspCream
1/3 tspSugar
1 tbspButter
1/3 tspShahi jeera
1/4 cupBoiled potato (diced)
1/4 cupCarrots (chopped)
1/4 cupBeans (chopped)
1/3 cupCauliflower florets
1/4 cupWater chestnuts (singhara)
1/4 cupPaneer cubes
1/4 cupBoiled green peas