Heat oil in a large pan. when hot temper it with bay leaves, cumin seeds, cardamoms, cinnamon and cloves and saute.
When the seeds crackle add the chopped onion and saute for 4-5 minutes until soft and translucent.
Then add the ginger garlic paste and saute until the raw smell disappears.
Next stir in the chopped tomato and saute on medium heat until soft and mushy.
Add the turmeric, chilli, cumin, coriander powders along with salt and 2 tbsp water and saute for 1-2 minutes.
Now add the cashew nut paste and mic it well with the masala.
Add 1 1/2 cup of water and bring it to a boil. Lower the heat and cover and cook for 4-5 minutes.
Finally drop in the roasted eggplant koftas in the gravy along with 1/2 tsp garam masala and mix. cook for 2-3 minutes.
Sprinkle with some coriander leaves and take it off the heat. Serve it hot with roti or rice.