First of all, make cross cut on the tomatoes and blanch it, make a puree of it and strain it.

Now take butter in a kadhai, heat it, add cinnamon sticks and cardamom till it get crackle.

Add ginger garlic paste in it, cook for 30 secs, add Slitted green chillies then add tomato puree cook for 2 mins.

Add chilli powder and garam masala and required salt and cook untill fat comes on top of it.

Then add soaked cashew nuts and deskinned almond paste and cook for a while and add Kasuri methi for a flavouring.

Now make a white Mornay sauce and add it into the gravy in 2:1 ratio 2 is the part of makhni gravy and 1 part will be Mornay sauce and then finish it with fresh cream.