Makhana Cream

Ingredients:

• Phool Makhana or lotus seeds - 1 cup
• Peas - 1/2 cup
• Onion - 1
• Tomato Puree - 1 cup
• Red chili powder - 2 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Cumin seeds - 1/4 tsp
• Oil - 2 tbsp
• Salt - to taste
• Coriander leaves - for garnish

For Greavy

• Onion - 1 large
• Garlic - 5
• Ginger - 1 inch piece
• Poppy seeds - 1 tsp
• Cashew nuts - 5
• Oil - 1 tsp
  

Method

Greavy

• Heat a pan with oil. Add sliced onions and saute till translucent.
• Add chopped ginger, garlic and saute till it changes color slightly.
• Take the pan off the stove, add poppy seeds, cashews and saute in the heat of the pan itself. Let it cool down completely.
• Transfer to a mixie jar and adding little water, grind to a smooth paste. Set aside.

• Heat a pan and when it gets warm, add phool makhana (lotus seeds) and roast over low flame till it gets crunchy. Transfer to a plate and keep aside.
• Add oil to the pan and when it gets warm, add cumin seeds and let it sizzle.
• Add finely chopped onions and saute till it turns pink.
• Add ground onion paste, mix well and cook for 2 mins over low flame.
• Add tomato puree, red chili powder, coriander powder, turmeric powder and mix well.
• Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.
• Add fresh peas, salt, 1/2 cup water, mix well, close with a lid and let it simmer for another 3-4 mins.
• Add roasted phool makhana, simmer for a minute and switch off the stove.
• The phool makhana will absorb the water and the gravy will thicken as it cools down.
• So if you are going to cook this phool makhana curry ahead, add it just before reheating and serve.
• Garnish with coriander leaves and serve hot with chapathis and pulaos.