Next, take a cooking pan or kadhai and add oil.
Let the oil heat until it smokes a little.
To this, add the green cardamoms and sliced onions.
Stir and fry them until the onions turn transparent. This should take no more than 5 minutes. Keep the flame on medium.
Turn off the flame and let it cool down completely.
Now, transfer them into a blender.
Also, add the soaked cashew nuts, milk, and heavy cream (if using).
Blend them into a fine and creamy puree. Make sure that there are no lumps.
Next, take the same kadhai or cooking pan where the onions are fried.
Add oil and let it heat until it smokes a little.
To the oil, add the green chilis (finely chopped), cloves, and cinnamon stick (break it from the middle).
Stir them until fragrant and then add the ginger and garlic paste.
Fry them until the raw smell is gone.
Now, add the blended mixture. Add some water along with the puree.
Stir and combine nicely. Cover the kadhai.
Let the masala simmer and cook until the oil separates from the masala. Stir occasionally.