Ingredients &br Instructions br Preheat a skillet or pan, add oil, and when the br oil is hot, add bay leaves, clove, green cardamoms,1 cinnamon bark br 1 tbsp gram flourbr Add ginger 1 tspbr and tomato paste 1 cupbr Cook till oil separates.br Add a mixture of boiled milk, br green chilies and cashews.br Add cumin powder 12 tsp, coriander br powder 12 tsp and stir well.br Keep stirring, and then add 1 tsp fennel seeds, salt to taste, and little water. br Heat 1 tsp ghee in a kadai.br Add makhana, 60gm, slow-roast 4-5 min until crisp and slightly golden.br Transfer to a bowl.br Add the makhana to the currybr Mix well and then turn off the heat br Add coriander leaves. br Makhana Curry is ready to serve.