In a non-stick deep pan/kadhai add a little of the ghee/butter and the Makhanas, saute on a very low flame for 5-7 minutes till well roasted and crisp
In the same kadhai add little more ghee/butter and saute the cubed capsicum and red bell pepper on a moderately high flame for abut 2 minutes and keep asid
Add ½ tablespoon of oil to the deep pan, add the sliced onions and saute for 2 minutes, add the ginger and garlic, continue to saute, add the Kashmiri red chiles, cumin seeds, saute for 2 minutes
To the above ingredients add 1 ½ tablespoons of cashew-nuts, cardamom, mace and cumin seeds, after a while add the chopped tomatoes and continue sauting till tomatoes turn pulpy
Put off the flame, cool this mixture
Grind the cooled onion-spice-tomato mixture to a smooth paste adding the green chilies
To the cleaned deep pan/kadhai add the remaining oil, when moderately hot add the bay leaves and the blended paste of onion- spices- tomato
Saute on a moderate flame for 5-7 minutes till well fried
Add kasuri methi and 1 tablespoon of chopped coriander leaves, remaining cashew nuts, saute
Add some salt and 1 ½ cup of warm water, and mix in the roasted Makhana and garam masala powder
Let the Makhana and the gravy simmer for some time, then add the milk, after a minute or so mix in the sauted cubed capsicum-bell peppers
Adjust the gravy and the seasoning, just before serving gently mix in the fresh cream (optional)
Serve with roti or plain pulav
* Green peas may be added instead of capsicum and bell peppers
** Paneer or Mushroom may be used instead of Makhana