5. Boil onion and cashew nuts in water until cashew is soft, and onions are translucent. Drain them and grind to a smooth paste in a mixer. Don’t discard the water if any remaining, as it is full of flavour and can be used later in the gravy.
7. Add the jeera, dhania and pepper powder, and continue frying. The mixture will turn dry and colour changed to a pale brown. The mixture should smell cooked! Now add a little water. You can add what you may have preserved from boiling the onion and cashews.