Grate the turmeric root using the medium hole of a grater.
Heat ghee in a pan, add grated turmeric to the pan and saute for 10-15 minutes until the turmeric is softened. (On low to medium flame)Keep stirring continuously to avoid it from sticking to the bottom.

Coarsely crush 2 green cardamoms, 3-4 cloves, and a small piece of cinnamon stick using a mortar and pestle.

Take curd into a bowl, Add Kashmiri red chili powder, teaspoon coriander powder and whisk until smooth.

Making Curry-
Heat ghee in a pan over medium heat.
Once the ghee is hot, add crushed green cardamoms, 3-4 cloves, bay leaf, black pepper corn and a small piece of cinnamon stick and saute for 3-4 seconds. Add cumin seeds a pinch of asafetida (hing).
Add coarsely ground ginger+garlic+green chillies and fry for 4-5 seconds.
Add onion paste and stir for few minutes unit light golden in colour.

Next to add tomato puree, salt and cook until oil separate.
Now add whisked curd+ spices mixture add stir continuously.
Cook for 3-4 minutes on low heat or until oil comes on the surface and keep stirring frequently to avoid the yogurt from curdling.after that add fresh Malai or cream and stir until oil separates.