Preparation: soak cashew, poppy seeds and magattari seeds in some water in a bowl. Soak dry chillies in water separately - all for minimum 1 hour. Dice potatoes into big chunks and fry them. Add some salt in oil while frying.
Mildly roast cinnamon sticks, coriander seeds and cloves. Grind them roughly. Next add soaked red chillies and grind them all with enough water into fine paste. Heat oil in a pan. Fry this paste for about 5 minutes while occasionally stirring.
Peel, dice and grind onion into fine paste. Add it in the pan fry for 2 minutes. Then add the powder spices and salt (consider the salt in the oil as well as in the tomato ketchup).
Fry really well while stirring till oil oozes and the mixture looks smooth, slippery and shiny (due to oil). Grind cashew, magattari and poppy seeds to fine paste.
Add the white paste, butter and ketchup in the gravy. Add fried potatoes and some water.
Crush kasoori methi between your palms over the sabzi. Add 2 tbsp fresh cream. Combine well. Cover and simmer for 10 minutes or till you get the desired thickness. Take it out in a serving bowl. pour some fresh cream and serve hot with wheat naan.
Combine all the ingredients for wheat naan in a bowl. Add water and make chapati like dough. Knead with oil. Rest for 15 min. Combine garlic and coriander leaves in a bowl.
Pinch out a portion and roll ablong naan. Sprinkle garlic- coriander leaves mixure and kalaunji. Roll over it lightly fo that they stick to the naan. Gently turn the naan upside down. Spread some water all over it.
Gently place the naan on hot tava with the wet part down. Wait till large bubbles form. Turn the tava upside down so the garlic part of the naan is directly over flame. Move tava to and fro so as to cook naan evenly. When you see brown spots all over the naan, turn tava back to normal.
Remove naan from tava, apply butter and serve hot with sabzi.
For pulav, wash and soak rice in water for 30 min. Transfer it in the rice cooker with 2 inches water above the rice level. Add salt. Cover and switch on the cooker. Stir gently when most water is soaked up. Cook for another minute or two. Serve hot. Sprinkle salt, blackpepper and lemon juice over it. Serve with sabzi and pulav
