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