Ingredients
1 SAUCE
10 medium red onions, rough chop
4 pound unsalted butter
4 tablespoon kosher salt
4 tablespoon minced ginger
4 tablespoon minced garlic
1 tablespoon roasted cumin powder
1 tablespoon roasted coriander powder
1 tablespoon Garam Masala
1 pint roasted cashews
1 pint roasted sliced almonds
1 cup roasted white poppy seeds
1 quart Greek Yogurt
1 quart Heavy Cream
2 tablespoon Ghost chili paste
1 pint Phool Makahna
1 pinches Saffron
1 POTLEY
5 pieces Whole Green Cardamom
5 pieces Whole Black Cardamom
3 Cinnamon Sticks
5 Bay Leaf
Preparation
In a pot add butter and let it begin melting on medium heat
Add potley and phool makahna in melted butter
After 2 minutes of stirring add onions
Once onions are translucent, add salt, keep stirring
Once onions are golden brown, add ginger and garlic, keep stirring
After 5 minutes of stirring and ginger garlic is cooking, add cumin, coriander, garam masala, and ghost chili paste, and 1 pint(16 oz deli container) of warm water
After 2 minutes of stirring, add cashew, poppy seeds, and sliced almonds
After 2 minutes of stirring, add yogurt and continue stirring
After 2 minutes add saffron and 2 quarts (64 oz) of water and continue stirring
Add heavy cream and then reduce for 2 minutes before blending to a smooth consistency
