2 tablespoons ghee or canola oil
1 medium yellow onion, halved and thinly sliced
2-inch piece fresh ginger, peeled and finely grated
1 serrano chile, finely diced
3 cloves garlic, finely chopped
1 tablespoon tomato paste
2 teaspoons smoked Spanish paprika
2 teaspoons garam masala
1 (28-ounce) can plum tomatoes, pureed until smooth
1/4 to 1/2 teaspoon chile de arbol or cayenne powder (depending on how spicy you like it)
1/2 cup water
Salt and freshly ground black pepper
3/4 cup heavy cream
Chopped cilantro leaves
1 red onion, cut into thin rings and soaked in ice water
1 1/2 cups basmati rice
1 1/2 tablespoons vegetable oil
1 1/4 teaspoons black mustard seeds
1/2 cup finely diced yellow onion
6 cardamom pods
4 whole cloves
1 (3-inch) cinnamon stick
2 1/4 cups simmering water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lime juice
3/4 cup frozen green peas
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