Add 1 tbsp ghee to a pan over medium heat until hot. Add in 1 tsp cumin seeds and let splutter for about 30 seconds followed by onions. Let onions cook down for 3-5 minutes.

Add in cashews and cook for another 1-2 minutes, followed by drained diced tomatoes, dried red chilli and 1 tsp chilli flakes, and salt. Cook for 2-3 minutes and add in 1/4 cup water. Cook down for 8-10 minutes and turn off heat. Set aside to cool.

Boil pasta for 2 minutes less than package instructions.

In another heavy bottom pan, melt 1.5 tbsp butter and add in 1 bay leaf, 2 cardamom, 1 cinnamon stick, and 4-5 cloves and cook on very low heat until butter becomes aromatic, around 5-7 minutes.

While whole spices are cooking, add cool tomato, onion, cashew mixture to blender and blend until you get a smooth sauce.

Remove whole spices from butter and add in minced garlic and cook for 30 seconds. Add in sauce mixture, red chilli powder, garam masala, and heavy cream and let sauce simmer for 4-5 minutes until all the flavors are combined.