Add 2 tbsp oil and 1 tbsp ghee in a pan. When smoking hot, throw in the bay leaves, cumin seeds, hing, crushed cardamom, cinnamon and cloves, allow the spices to splutter.
When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.
Now add the whipped yogurt, ginger paste, turmeric powder and kashmiri red chili powder, cook for 5-7 odd minutes till oil starts to release from the masala.
Stir in the cashewnut paste, sprinkle in the sugar, cook for another 3-4 minutes. Add 3/4 cups of warm water, give it a hearty stir, simmer for 5 odd minutes.
Adjust seasonings, gently place the fried chana koftas in the curry, cook for a further 2-3 minutes over a very low flame.
Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Switch off the flame, allow to stand for 5-7 minutes. Serve hot.