Drain onto an absorbent paper and hang aside. Deep-fry cashewnuts within the same oil till light golden. Drain onto an absorbent paper and aside. Peel, wash and roughly chop onions.
Step Three
Wash and roughly chop the coconut. Peel, wash and roughly chop ginger root and garlic clove. Clean, wash and roughly chop coriander leaves. Remove stems and dry roast Kashmiri red chillies together with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger root, garlic clove, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to some paste utilizing a little water.
Step Four
Heat three tablespoons oil inside a kadai, add some ground paste and fry for four or five minutes till it emits a pleasant aroma or till oil leaves the masala. Add tomato puree, sugar, salt and half cup water and then simmer on low heat for ten to 15 minutes or till gravy is thick.
Step Five
Add some fried cottage type cheese and cashewnuts and prepare further for any minute. Lightly stir within the fresh cream and serve hot.