A Mughlai-lineage gravy of exceptional depth — onions slowly browned and blended with cashew paste, yoghurt, and a restrained spice profile built on cardamom, mace, and white pepper. The result is a voluptuous, ivory-toned sauce that drapes rather than drowns whatever it accompanies. Royalty has a taste.

Key Highlights

Cashew paste · Brown onion · Yoghurt · Cardamom & mace · No artificial colour

Serving Suggestion

Finish with paneer, vegetables, or chicken; garnish with kewra water and fried onions