In a pan, add water, chopped onions, garlic, cashews, and tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the vegetables soften.

Remove from heat and strain the mixture, but be sure to reserve the water. Let the mixture cool down.

Once cooled, transfer the onion-tomato mixture to a blender. Add ginger paste.

Blend until smooth. If needed, add a little of the reserved stock or water to achieve a creamy consistency. Set this blanched onion-tomato paste aside for later use.

If using frozen mawa, thaw it to room temperature first. Then, grate or crumble it using your fingers.

Heat oil or ghee in the same skillet. Add cumin seeds and cook until they crackle, then add the whole spices (cloves, cinnamon stick, and bay leaf). Sauté for 1 minute until fragrant.

Next, add the onion-tomato paste and ½ cup of the reserved water. Continue to sauté for 5-6 minutes, or until the masala is well-cooked and the oil begins to separate from the mixture. The mixture may splutter, so cover the skillet as it cooks.

Now, add the dry spices: turmeric powder, cumin powder, chili powder, garam masala, and salt. Mix well and cook, covered, for 30 seconds.

Add the green peas and the remaining reserved water to achieve your desired consistency. Mix thoroughly and cook, covered, for 8-10 minutes, stirring occasionally.

Finally, add the sautéed mawa and mix well. Let it cook for an additional 5 minutes.

Garnish with cilantro and, if desired, sprinkle in some crushed kasoori methi. Remove from heat, and your Khoya Matar Masala is ready to serve.