Method:
Take 2 tbsp ghee and dry fry makhanas until crisp.
keep it aside. Wash and soak cashew nuts in hot water for 15-20 mins. Grind it into a smooth paste and keep aside. Add ghee in a kadahi and fry onions till it is translucent, add ginger garlic paste and tomato puree and sauté well.
Cook this masala for some time, add salt , chilli powder coriander powder, turmeric powder, little water and cook till the oil oozes out. Add cashew nut paste, cool for 2-3 minutes and add kasuri methi.
If you feel gravy is very thick, Add water and cook. In the end add makhanas and serve hot with mirchi paranthas of your choice
