Creamy Onion Kurma

1Heat ghee (2 tablespoons) in a pan over medium heat.

2Add cumin seeds (1 teaspoon) and fennel seeds (1 teaspoon). Sauté until fragrant.

3Stir in sliced onions (4) and cook until golden brown.

4Add minced garlic, grated ginger, and green chilies (2). Sauté for 2 minutes.

5Mix in chopped tomatoes (2) and cook until they are soft and mushy.

6Add coriander powder (1 teaspoon), turmeric powder (½ teaspoon), chili powder (½ teaspoon), and season with salt and pepper. Cook for 2 minutes.

7Pour in water to cover the ingredients. Cover and simmer for 10 minutes.

8In a blender, combine cashew nuts (¼ cup) and coconut milk (½ cup). Blend until smooth.

9Pour the cashew-coconut mixture into the curry. Stir well and simmer for another 5 minutes.

10Sprinkle garam masala (¼ teaspoon) and garnish with fresh coriander leaves (¼ cup).

11Serve hot with rice or roti.