Heat 1 Tbsp of oil in a pan, add the onions, salt, and green chillies and saute until onions are slight brown. Cool this and blend. In a blender add 1/2 cup roasted cashew nuts and the sauteed,cooled onion and make a smooth paste.

Heat the same pan add butter and oil, add all the whole spices and fry for atleast 30 seconds. Now, add ginger garlic paste and fry well till colour changes. Now add the tomato puree freshly blended in a pan, salt and all the dry spices (turmeric powder, red chilli powder, coriander powder, jeera powder, garam masala powder)

Let it cook till oil starts to leave. Then add the onion and cashew nuts paste and saute. Don't leave it or else it will stick to the pan. Stir continuously and add water, cook on low heat for atleast 5-10 minutes. Time to finish, add the fresh cream and let it boil. Mix, stir and close the lid and let it cook for 5 minutes.

You can add cumin, garam masala, cardamom powder and kasuri methi to enhance the taste. (optional point) personally I had added this. Add the roasted cashew nuts, mix & turn off the flame and can transfer it to a serving plate.

Garnish with some cashews, brown onion, butter and fresh chopped coriander leaves. Serve hot with any Indian bread or steamed rice.