Makhana Curry

INGREDIENTS:

2 cups phool makhana or lotus,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, like paprika or, if you've more adventurous tastebuds, cayenne, ½ tsp turmeric, 1 cup tomato puree, ¼ cup kasoori methi, ⅓ cup of cashews, Salt to taste, ¼ cup chopped coriander leaves.

INSTRUCTIONS:

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. 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, 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. Spritz in a few drops of lemon juice for some added complexity.

Garnish with chopped coriander..