Initially roast approx 1 cup makhana in 1/2 tbsp oil until it turns crispy.

Further in a mixture jar add tomatoes and cashews and form a smooth paste.

Than in pan heat up 2 to 3 tbsp oil and add cumin and ginger garlic green chilli paste. Than add onions and saute everything well. As onions turns transparent add in tomato puree and cook the gravy.

As the raw smell of tomatoes reduces add in turmeric and salt and cook it till you see oil starts separating in gravy. Than add Kashmir red chilli powder, Coriander powder and garam masala and cook for few more minutes.

As gravy is cooked add kasuri methi and than fresh cream and cook for 2 more minutes.

Finally add roasted makhana the gravy and cook it for 2 to 3 minutes and serve it immediately. You can serve this masala makhana curry with bread of your choice.