In a bowl add chopped onions, ginger, garlic, green chilies and cashew nuts. Keep it ready to be kept in the pressure cooker to cook.
In a pressure cooker pan, place the bowl with onion mixture and add chopped tomatoes and cloves around it as shown. Add 1/2 cup water and close the pressure cooker lid and pressure cook for 3-4 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself. Remove the tomatoes and cloves and let them cool and then grind into a smooth paste. Strain the paste to remove the seeds and skin of tomatoes. Similarly make the onion mixture smooth paste in the mixer grinder. (make sure both onion and tomato paste are smooth)
In a big flat pan, heat oil and butter. When the butter melts and the oil and butter is heated add cumin seeds. When they crackle add ginger garlic paste. Saute the paste on medium heat for a minute.
Add the prepared onion mixture paste. Saute the paste for 3-4 minutes on medium heat.
Add the prepared and strained tomato paste.
Mix well and cook till the water starts to dry and the paste starts to thicken. It will take around 8-9 minutes.
Now add turmeric powder, coriander cumin seed powder, red chili powder and garam masala. Mix well.
Add tomato ketchup, salt and sugar and mix well and saute for a minute.
Add 1/2 cup of water and mix well. Cook the mixture for a minute.
Add the kasuri methi crushed between your palms or powder it in a mixture grinder.
Cook for couple more minutes. If you want to freeze the gravy then stop at this stage and let the gravy get cool and then store it in airtight containers or zip lock bag and freeze it. Thaw the gravy first before using.
Now add the cream to the gravy.
Simmer the gravy till the oil floats on the top. The Makhani gravy is ready.
The basic makhani gravy can be used to prepare paneer makhani, veg makhani, chicken makhani, mushroom makhani, kofta in makhani gravy or simply spread on pizza base and top with paneer to make paneer makhani pizza.