Soak cashews in salt water for 5-6 hours.
When ready to cook gravy, heat oil in the pan and add bay leaf followed by ginger green chilli paste. If you are using garlic you can add garlic paste as well.
Add onion paste and saute everything till onion start to look light brown in colour.
Add turmeric powder, red chilli powder, salt to taste and garam masala powder.
Cook for a minute and add fresh tomato puree. Cook on medium heat for 2-3 minutes. Stir in between.
Now add in 3tbsp of readymade tomato puree which makes the curry taste and look even better.
Cook till masala starts to leave the sides of the pan.
Add 2-3Tbsp of water and add soaked cashews in the curry.
Stir to combine well and add water in the pan to achieve your desired consistency of the gravy.
Bring it to boil and add cashew paste. Stir and cook for 2-3more minutes.
Garnish with chopped coriander and serve with chapati, paratha.