Take 1 tbsp. ghee in a kadhai or pan. Lightly brown the makhanas till they are well roasted. Don't let them burn.
To prepare the curry, take 2 tbsp. ghee in a pan. Add cumin seeds and allow to sputter.
Add chopped onions and saute for about 3-4 minutes till slightly browned. Now add the ginger-garlic paste and saute for about 5 minutes on low heat.
Tip in the chopped tomatoes and cook for about 8-10 minutes till they become mushy.
Add the turmeric powder, garam masala, coriander powder, cumin powder, kashmiri red chilli powder and mix well. Cook for 2 minutes more. Now cool this and blend to a fine paste in a blender.
Take 1 tsp. ghee in the pan. Add bay leaf, cloves, peppercorns, cardamom and cinnamon and cook for one minute. Add this paste back into a pan. Add crumbled khoya to it. You can prepare khoya at home by evaporating milk. I prefer to use store-bought khoya to reduce time.
Keep mixing on low heat till the khoya dissolves in the onion-ginger-garlic-tomato paste. Add some water to thin the curry and add salt. This khoya matar makhana curry is thickish in consistency.
Now add the peas and makhanas and cook for 3-4 minutes on low heat with the cover on.
Now add the sugar and kasuri methi. Mix well and taste. Adjust spices if needed.
Garnish with cream and chopped coriander leaves and serve hot with naan, rotis, parathas or rice.
Your delightfully tasty khoya matar makhana curry is ready to serve.