Heat oil in a pan and roast the cashew nuts in them till golden brown.
Remove in a plate and keep aside.
In the same oil, add the bay leaf, cinnamon stick and cumin seeds
When they crackle add the onion paste to it and cook for a minute. Then add the ginger garlic paste and cook for a minute.
Add the tomato paste in it.
Mix well and cook till the mixture thickens.
Add all the spices (turmeric, coriander powder, cumin powder, red chili powder, garam masala and kitchen king masala)
Mix them well . Make smooth paste of soaked cashewnuts and poppy seeds. Add this paste to the gravy.
Mix well. The addition of the cashew paste will lighten the colour of the gravy.
Add milk and mix well and cook for 5-7 minutes. (here instead of adding milk you can add cream) I skipped cream as I do not want to add the extra calories.
Now crush the kasuri methi with your palms and add to the gravy . Mix and cook for a minute.
Add the paneer rasgullas (boiled cottage cheese balls) and some roasted cashewnuts to it.
Mix it well. Add the water to and let it simmer for 5 minutes on medium heat.
Now add the strands of saffron and mix. The curry is ready to serve.
Remove in a serving bowl. Add more roasted cashewnuts .Garnish with saffron strands and chopped coriander and serve it with the parathas. or roti, kulchas or naan
"Hey honey , just take a bite and see." Said I.
"Wow darling, the curry is tasty and the rasgullas are soft spongy and have absorbed the flavor of the gravy.", answered he.
I am happy..