Ingredients
2 Cups phool makhana or lotus seeds
1 Cup green peas
1 Medium onion, chopped
3 Tsp vegetable oil
5 Cloves of garlic, smashed or minced very fine
2 Tsp ginger paste
1 Tbsp coriander powder
1 Tsp garam masala
½ to 1 Tsp red chilli powder
½ Tsp turmeric
1 Cup tomato puree
¼ Cup kasoori methi (dried fenugreek leaves)
1/3 Cup of cashews
Salt to taste
¼ Cup chopped coriander leaves and curry leaves
Method:
Heat 1 tsp of the oil in a cast-iron or nonstick skillet and add the lotus seeds. Stir-fry them, stirring constantly, until they turn golden-brown and crisp. You don't want them to blacken
Put the lotus seeds in a bowl and set aside
Make a paste with the cashews and 1 cup of water and set aside
Heat the remaining oil in a skillet (if you used a cast-iron one to roast the lotus seeds, replace it with a nonstick or stainless steel one for the rest of the recipe. You're using tomato in the recipe and acidic ingredients don't react happily to cast iron). Add the onion and saute over medium heat until it turns transparent, about 5 minutes
Add the ginger and garlic and saute for a few seconds
Add the powdered spices and saute another 30 seconds
Add the tomato puree and mix thoroughly. Cook, stirring frequently, until the tomatoes darken and the oil begins to express itself
Add the lotus seeds, the frozen green peas, and the kasoori methi. Give it all a good stir and a cup of water
Once the curry comes to a boil, add the cashew paste and salt to taste. If the curry is too thick, add some water
Garnish with coriander, curry leaves and cashew
Serve hot with naan or roti or parantha.
By Kunal Saw
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