In a pan take onion, tomato, ginger, garlic, cashew, and water and fry on medium heat.
Let it cook for 15 minutes until it is mashy.
After that let it cool down. When cooled, make this puree paste using a blender.
Heat oil and butter in a pan on medium heat.Once hot, add bay leaves, cloves, cardamom, and cinnamon stick. Fry for 30 to 40 seconds.
Now pour the prepared puree, also add some salt and mix. Allow it to cook until all the moisture evaporates and it starts leaving the sides of the pan.
Then add red chili powder and coriander powder and cook for a minute. (If you want more spicy then you can add red chili powder, I do not use red chili powder at all, instead, I use Kashmiri red chili powder.)
Now to make gravy, add water according to the perimeter boil for 5 to 6 minutes.
Now add 2 or 3 tbsp of fresh cream.
After this, mix Kasuri Methi (dry fenugreek leaves) powder and garam masala powder.
Saute for 1 minute.
Now turn off the gas and keep the gravy in a container.