The body in a good restaurant gravy usually comes from cashew paste rather than cream. Here is the method, with the two steps that most often go wrong flagged.
What you need
For the paste: 100g cashews (broken grade is fine), soaked 30 minutes in hot water.
For the gravy: 2 tbsp oil or ghee, 1 large onion sliced fine, 1 tbsp ginger-garlic paste, 2 medium tomatoes puréed, 1 tsp cumin seeds, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp red chilli powder, ½ tsp garam masala, salt, a handful of coriander leaves.
Main ingredient: 400g paneer, mixed vegetables or chicken.
Method
1. Drain the soaked cashews and blend with about 60ml fresh water until completely smooth. Any grittiness here will still be there in the finished dish, so give it longer than feels necessary.
2. Heat the oil, add cumin seeds, and once they crackle add the onion. Cook on medium until properly golden — this is the step people rush, and it costs the dish most of its depth. Give it 8 to 10 minutes.
3. Add ginger-garlic paste and cook for a minute until it stops smelling raw. Add the dry spices and stir for 30 seconds.
4. Add the tomato purée. Cook until the oil separates and pools at the edges — usually 6 to 8 minutes. This is the visual cue that the base is done.
5. Lower the heat and stir in the cashew paste. Keep the heat low from here: cashew paste catches and scorches easily. Cook 3 to 4 minutes.
6. Add 200ml water, bring to a gentle simmer, then add your paneer, vegetables or chicken. Simmer until cooked through.
7. Finish with garam masala and coriander leaves. Rest it five minutes off the heat before serving — the gravy thickens and the flavours settle.
Two things that go wrong
Grainy gravy: the cashews were not soaked long enough or not blended smooth enough. Soak in hot water and blend longer.
Scorched base: the heat was too high after the cashew paste went in. Once the paste is added, keep it low and stir often.
Making it ahead
The gravy base freezes well for up to a month. Freeze it before adding the main ingredient, then thaw, reheat gently and finish.