Take a Kadhai on flame, 2 tsp of oil, and heat. Add 1.5 cup of Makhana (foxnut) and roast well on low flame until golden & crispy. After 5-6 minutes, turn off the flame and transfer the roasted Makhana to a plate. set aside it
Place same a Kadhai on flame, add 2 tbsp of oil & 1 tsp of ghee, and heat well. Add two bay leaves, two cinnamon sticks, 4 cloves, 4 peppercorns, 4 cardamoms & 1 tsp of cumin seeds, and sauté few seconds.
After sauté the Masala then add chopped onions and cook until then its comes to light brown. Then add green chilies, grated ginger, and garlic cloves and and cook it.
After that procedure, then add tomatoes and 1/8 cashew nuts, and salt as required. Cover and cook for 1 to 3 minutes.
Remove the lid, after 2 minutes, then 65% gravy transfer into the another bowl. take a grinding jar, add 65% gravy and make a fine paste.
Add 1 cup of green peas and 1/8 cup of cashew and mix well on low flame. After cooking gravy for some time, add prepared gravy paste and mix well.
add 1/2 tsp of turmeric powder, 2 tsp of coriander powder, 1/2 tsp of cumin powder, 1 tbsp of Kasuri methi and 2 tsp of Kashmiri chilli powder and mix well. Add 1/2 cup of water, mix well and cook for 2 minutes with a closed lid.
Remove the lid, add roasted Makhana, mix well and cook for 2 minutes. After 2 minutes, add 2 tbsp of whisked cream and 1/2 tsp of garam masala, and mix well.
Turn off the flame and garnish it with chopped coriander and ginger Julienne. Delicious and tasty Shahi Matar Makhana curry is ready to eat. Serves with naan, zeera rice, chapattis.