Mughlai Coconut Sauce/ Gravy

Ingredients:
Coconut milk
Ghee
Onion
Jeera
Chilli Powder
Garlic
Salt
Sugar
Saffron
Method:
Extract thin and thick milk from one coconut OR use coconut milk in packet. Dice one small onion very fine and fry to an even light golden colour in ghee. Grind to a very fine paste 1\2 tspn jeera, 1 tspn chilli powder., 2-3 flakes garlic and add to the onion and fry well Add the thin milk and bring to a boil. Add thick milk just before removing from fire. Add salt to taste, pinch of sugar and some saffron. Serve with rice, pulao. khichrie.