Make fine paste of tomato, ginger, garlic and green chillis and keep aside.

Heat ghee in wok fry cashew, makhana and raisin till golden separatley and keep out on tissue paper.

Add bay leaf, cardamom, cinnamon in leftover ghee in same wok and cook for 2-3 sec.

Add tomato paste which we already prepared.

Add all spices like sugar, salt, red chilli powder, deghi mirch, kitchen king masala, turmeric powder, coriander powder, black paper powder and mix well.

Cook masala until ghee separate out.

Then add pea and cook properly until pea Are nicely cooked.

Add fried cashew, makhana, raisin, and cubes of papaya, pineapple, panner, and crumbled khoya mix well.

Cover wok and cook for 10-15 min. On low flame. Keep stir in between.

After 15 min. Add milk and mix well again cover the wok and cook for 10-12 min.

Finish it with butter, fenugreek leaves and chopped coriander and again cook for 5 min. Then switch off the flame.

Garnish with panner,,cashew, and coriander.

Enjoy with naan or chapati.