Make a fine paste of tomato, ginger, tej patta, turmeric powder, Kashmiri red chilli powder, green chilli.
Add ghee in a pan and add mustartd seeds. Let it splutter. Now add cumin seeds and coriander powder. Saute for few seconds. Now pour the grinded mixture. Stir till the masala leaves the sides of the pan. Now add water to and let it boil. Take another pan and dry roast makhanas. Once makhanas are nicely roasted, transfer it to the gravy pan. Cover with lid and boil for 10-12 minutes till the right consistency is attained. Sprinkle finely chopped coriander leaves.
Serve hot with phulkas or rice.