Makhani Gravy in dutch oven

Melt 1/2 cup ghee in pressure cooker or heavy bottomed pan
Gently Toast Masala:
cardimum
cloves
cinnamon
bay leaf
cumin seed
coriander seed

Take toasted masala and remove from oil. Place in cheesecloth bag and secure tightly.
Toast cashew nuts, remove from oil (1/4 cup) (don't add too much or it will become too thick)
Add a little bit more ghee
Add Masala bag and 4 big onions chopped to ghee and sweat. (onions are one of the two main ingredient of this sauce and the amount added will significant affect the flavor)
add 3 - 5 Kashmiri red chili whole (this will affect the heat)
add 2Tbs Spanish Paprika -
add 2tbs  ginger garlic paste
Add a little flour
Add 4 to 5 large tomatoes diced
add 2 tsp kosher salt
add spices
Put lid on pan, if pressure cooker cook 2hrs; if dutch oven cook 3 hours in oven at 400

remove masala bag
Put solids in blender - blend well until you achieve a fine paste
Strain paste to remove remaining tomato seeds and skins
add paste and liquids to pan and return to stove
and salt to taste (can use smoked salt here)
add to taste: Smoked paprika, garam masala, tumeric powder, coriander powder, black pepper.
add 1/8 cup Kasoori methi
Bring to boil, cook to taste

This makes a lot of gravy, usually I will divide into 4 servings and freeze 3.
for one serving add heavy whipping cream or heavy coconut milk to taste
Gravy is ready for meat or vegetables
(see chicken Tikka recipe)

 ENJOY!!

Original Recipe
Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions, that can be stored in the refrigerator for few days.
Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Salt
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup

Add whole garam masala in the muslin cloth and tie it .Heat butter in a pan and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.