Prepare tindora by cutting into 1-inch lengths and set aside.

Heat 1 teaspoon of oil in a heavy-bottomed pan or skillet.

Add shahi jeera and allow it to crackle.

Add cardamom, cinnamon stick, and clove; stir for a few seconds.

Add onions, garlic, and ginger; sauté until onions are pink and soft.

Add cashew nuts and green chili; sauté for a minute along with the onions.

Add tomatoes and sauté well until the raw smell disappears, tomatoes soften, and spices release aroma.

Turn off the heat and let the mixture cool.

Grind the mixture into a smooth paste using a mixer grinder.

Heat ghee in the same pan and add the cut tindora.

Sprinkle salt and stir-fry for about 5 minutes on medium heat until cooked through, avoiding burning.

Transfer cooked tindora to another bowl.

In the same pan, heat 1 tablespoon of oil.

Add the ground masala paste, red chili powder, turmeric powder, and garam masala powder; sauté until the masala is cooked well and emits a cooked aroma.

Add the fried tindora and stir to combine well with the masala.

Add warm water depending on desired gravy consistency.

Bring to a brisk boil and cook for 2 to 3 minutes.

Add cream and kasuri methi; stir and cook for another minute, then turn off the heat.

Stir in chopped coriander leaves and serve hot.