Add all the spices, chilli powder, salt and sugar, mix well and cook for a further 2 minutes until emulsified. Lower the heat, then add the ground cashew nuts and cream, and stir well. Add 500–600ml ...
Add ginger-garlic paste, red chilli powder, garam masala powder, black salt ... Further add cornflour and water slurry, stir while adding the slurry, mix well and cook until the soup thickens. 4.