In a pan heat one tablespoon ghee and add makhana or fox nut. Roast these makhana on medium to slow heat till these are crisp and easily break when pressed.

After roasting these makhana will almost shrink to half from the original size.

Take a saucepan, add sliced onions, green chilies, star anise, ginger, cinnamon, cardamom, bay leaf, cashews, poppy seeds, melon seeds and water and boil it for 5-6 minutes on a medium heat.

After boiling, allow it to cool and then blend it to make gravy. it will give a white creamy gravy.

Take another pan, heat some oil and add cumin seeds/ jeera.

Also, now add the paste we made for malai kofta gravy.

Cook on medium heat for 8-9 minutes till it thickens up.

Keep stirring in between.

Add cream and yogurt in it and mix it well and cook for 2-3 minutes while continuously stirring it.

Season it with salt to taste.

Also add 1 cup water in it and let it boil for 6-7 minutes. Adjust the consistency of gravy as per your liking by adjusting water quantity.

Add fresh or frozen green peas in the gravy and simmer it for 8-9 minutes to cook the peas.

Add crushed kasuri methi over the gravy and stir it well.

Now, switch off the flame and just before serving add ghee toasted makhana.Mix well cook it further for a minute and serve it immediately.