adharas' Masala Gravy

Saute 2 medium onions, sliced, till light brown. Add 2 chopped cloves garlic, 2” ginger, fry till the onions are browned. Add 1 t paprika/cayenne powder, 1 t cumin powder, ½ t coriander powder, ½ t turmeric, salt, 2 T tomato paste. Cook 10 minutes, Stirring once in a while, till the tomato is cooked. If you need to add a little water, you can, but make sure it is completely evaporated while cooking tomatoes, should be no raw tomato aroma. Add ½ c heavy cream, ½ c water or so, should be not too watery, kindy of thick tomato soup type consistency. You can blend the whole lot if you like a smooth consistency. Toss in a handful of cashews or almonds in the blender. Add 1 T Kasoori Methi (fenugreek leaves, which are available dried in the Indian grocery stores. You can always leave them out, the flavor will be slightly different). Cook 10-15 min. Garnish with chopped cilantro.

This is the base for the following:

• Hardboiled eggs.
• Chop potatoes, into 1” cube, steam, with peas. Add to masala.
• Steam cauli. Add that and peas.
• Fried paneer, available in the Indian grocery stores.