Green paste -Blend together green chilli, ginger, garlic, mint and coriander leaves until smooth. Add water and grind if necessary
White paste - Soak cashews and khuskhus in very little water for 15 minutes. grind them to a fine paste along with the water used for soaking.
Saute onions in little oil until pink
Drop in the green paste into it and let it fry in medium flame until raw flavor goes off.
Pour in the tomato puree and mix again until well combined and oil oozes out
Add the spice powders (turmeric, coriander, chilli and garam masala) and salt. Mix again. Once it gets combined well. add the white paste
Let it cook in simmer for a minute until it comes to a boil. Add crushed kasuri methi at the end.
You can adjust the consistency of the curry at this stage. If you like little thin curry, add little water.
Add the tikkis to the serving dish and pour the curry on the top just before serving.