For gravy paste....take a pan, add onion, green chilli, choti elaichi, dalchini, laung & tomato,top up with water, cook it on high flame until tomato becomes mushy, turn off the flame, allow it to cool down, grind it to a fine paste, keep aside.

For cashew makhana paste....soak 12 cashew & 15 makhana in hot water for 1 hr, grind it to a fine paste with lil water.

Take a pan, add 1 tbsp ghee, fry makhana for 5 minutes, take out in a bowl, keep aside.

Add rest of the ghee in the same pan, fry cashew till light brown, take out in a bowl, keep aside.

Now take a wok, add oil, heat it. In goes ginger garlic, saute it until light brown.

Add in haldi powder, dhania powder & kashmiri red chilli powder, mix it well, sprinkle lil water, stir fry it until oil has oozed out.

Now add 2 tbsp cashew makhana paste, mix it well, cook it for 30 sec.

In goes kasoori methi, garam masala powder & sugar, mix it well, cook it until oil has surfaced.

Now add 1 cup hot water, mix it well, give a boil, cook it for a minute.

Add in fried cashew & makhana, give a stir, cook it covered on low flame until gravy turns a lil saucy.