| • | Make a paste of ginger and garlic.
|
| • | Break cashew nuts into small bits.
|
| • | Heat ghee in a pan, fry cashew nuts, take it out and keep aside.
|
| • | Add onions to the same hot ghee and fry it for 2 minutes.
|
| • | Now to it, add the paste of ginger and garlic, green chilies, turmeric powder and salt.
|
| • | Add tomatoes and fry till oil separates from gravy.
|
| • | Now add cream, stir and cook on low flame for two minutes.
|
| • | To garnish, apply coriander leaves and fried cashew nuts.
|
| • | Malai Korma is ready. |
