Cook the base. Heat the oil in a pan. Add the onions, cashews and ginger, then the hing, turmeric, tomatoes and salt. Cook until the onions brown slightly.

Roast the makhana. In another pan, heat 2 tablespoons of ghee. Add the makhana and 1 more tablespoon of ghee. Roast on medium heat for about 7 minutes. Keep aside.

Blend. Cool the gravy base and blend with water in batches until smooth.

Spice the gravy. Return to the pan. Add the Kashmiri chilli powder, red chilli powder, raw mango powder, garam masala, kasuri methi and coriander.

Add the makhana. Add the roasted makhana and simmer for 5 minutes. Serve hot with roti.