Roast for a few minutes in a dry, hot pan.
Grind in a spice grinder (or a coffee grinder but you can't use it for coffee again - the aroma will remain forever).
Add everything in a pan with a lid with a tiny space for steam to escape.
I have a saucepan with a lid that has a hole to allow the steam to escape. You could also prop the lid up with a wooden spoon.
Cook on medium heat for 30 mins while you do other things in the kitchen.
Blend with an immersion blender to a very fine velvety smooth texture.
If the texture isn't smooth, strain the sauce first before using it.
Freeze half for a meal another day.
While the Makhani sauce is bubbling away on the stove, get a pan hot with a tsp of ghee.
Add the bay leaf and cinnamon stick.
Add turmeric and Kashmiri red chilli powder and a sprinkle of salt to the pan
Add strips to the pan and toss and cook for 10 mins.
Pour the Makhani sauce in and toss
Simmer for a minute. This will sputter at high heat. Keep a lid ready to protect yourself.
Add cup of coconut milk to the gravy. Simmer for 5 minutes.
Rub the fenugreek leaves on your palm and add in the curry.
Stir and simmer for another couple of minutes.
Serve with a swirl of coconut milk and a sprinkle of the spice blend alongside naan or rice.