Quarter the 12 large tomatoes.

Place the quartered tomatoes in a pressure cooker.

Add salt, half of the 1 tablespoon Kashmiri red chilli powder, and 1 inch piece gingerroot (roughly chopped) to the pressure cooker.

Add 2 cups of water to the pressure cooker.

Pressure cook until you hear two whistles.

Remove the pressure cooker from heat and allow it to cool.

Transfer the mixture to a blender.

Blend the mixture until smooth.

Strain the blended mixture to remove any seeds or skin.

Heat 1/4 cup butter in a pan.

Add 1 tablespoon garlic paste and 1 tablespoon ginger paste to the pan.

Add 2 tablespoons of water to the pan.

Cook for 1 minute.

Add the pureed tomatoes to the pan.

Cook for 2-3 minutes.

Dry roast 1/2 teaspoon dried fenugreek leaves (kasuri methi) in a microwave or on a tawa.

Crush the roasted kasuri methi.

Add the remaining Kashmiri red chilli powder to the gravy.

Add salt and 2 tablespoons sugar or honey to the gravy.

Stir and cook for 1 minute.

Add the crushed kasuri methi and 1 teaspoon garam masala powder to the gravy.

Mix and cook for 1 minute.

Add 1 cup fresh cream if you need to use the gravy immediately.