Soak the nuts over night. You could also soak them for 1-2 hours in hot boiling water in case you are pressed for time. Drain the water and wash the nuts. Take the skin off the almonds and keep the cashews and almonds aside.

In a saucepan, add tomato pieces, ginger, chili coconut oil, and water. Put on medium heat and let the water boil. Lower the heat, cover the pan, and let it simmer for 15-20 minutes or until the tomatoes get mushy and almost cooked.

Add the cooked tomato and ginger mix in a heavy duty blender. Blend to a very smooth puree. You could add little water to get the puree to a smooth consistency.

In a separate heavy bottom pan, heat a 1tsp of coconut oil. Add this puree along with cayenne pepper powder, cumin powder, coriander powder, and salt. Cook on low heat for 8-10 minutes. If the consistency is too thick, add 1/4 cup of water. Cook until the oil separates. This might take 10-12 minutes. You could add some more water but not too much as you don't want the gravy too runny.

Now add the soaked nuts in the blender and blend to a smooth creamy consistency. To achieve the consistency, add some of the cooked tomato purée into the blender along with nuts. You could also add little water, but tomato puree works great.

Then add the nut puree into the tomato mix. Mix well and cook for 5-7 minutes while stirring.

Meanwhile, dry roast the dried fenugreek leaves in a separate pan. This only takes 15 seconds or so. Do not leave the pan, as fenugreek burns fast.

Crush the roasted fenugreek in your palm and add this to the gravy.

Add the mint, cardamom powder and garam masala powder. Adjust for consistency, salt and other seasoning.

Add the roasted makhana and give one boil. Take the pan off the heat, cover and let sit for 15 minutes before serving. The makhana/fox nuts will soak up the liquid.

Serve hot over rice/quinoa or with Buckwheat crepes or any flat bread.

Preheat the air fryer for 2 minutes at 390 degree F.

Meanwhile, drizzle the olive oil on the makhana and rub it well so all the makhana seeds are coated. Put this in air fryer and let it fry for 4-7 minutes at 390 degree F. Check for crispness after 4 minutes. If it tastes a bit chewy then it needs some more time. Check every minute after this. It usually takes 5- 7 minutes in total depending on the humidity and size of the makhana. It should be slightly light brown and crisp.

Heat 1/2 tbsp oil in the pan. Add makhana and keep stirring on medium heat. This will take 8-10 minutes. Do not leave the pan as you can burn the makhana very quickly.