Very tasty vegan alternative to the classic Punjabi classic butter chicken!
Heat oil in large skillet
Add cumin, coriander seeds and bayleaf - cook for 1 minute
Add garlic til slightly browning on edges
Add onions and ginger and cook until golden
Add turmeric, cayenne and garam masala and mix for a minute
Add tomatoes, cashews and salt and cook until tomatoes have broken down and saucy (about 5 mins)
Cool slightly then add to blender
Blend with milk until smooth
Pour sauce back into skillet and heat over medium heat
Stir in veggies / legumes / meat replacement, fenugreek and sugar
Reduce heat and cover - sauce will thicken
Once veggies etc. cooked (depends on what you are using), taste for seasoning, garnish with coriander leaves and serve with rice and roti!