Crispy Phool Makhana Curry with Peas

Ingredients

• Green peas - 1 cup
• Phool makhana (puffed lotus seeds) - 100 g
• Onions - 2 whole
• Ginger-garlic paste - 2 tsp
• Tomatoes (medium) - 2 whole
• Turmeric powder - 1 tsp
• Red chili powder - 1/2 tsp
• Garam masala - 1 tsp
• Cashew nut paste - 1 tbsp
• Coriander leaves
• Butter - 2 tbsp
• Salt
• Cashews

Instructions

1. 1Peel and finely chop the onions and chop the tomatoes; set them aside so everything is ready to go.
2. 2Bring a pot of water to a boil, add 1 cup green peas, cook until tender, then drain and set the peas aside.
3. 3Heat 2 tbsp butter in a pan, add 100 g phool makhana and fry them, stirring constantly, until they turn light brown and fragrant; transfer the browned makhana to a bowl and soak in cold water to cool.
4. 4In the same pan with the remaining butter, add the chopped onions and fry until golden brown, stirring so they cook evenly and develop a sweet color.
5. 5Add 2 tsp ginger-garlic paste and the chopped tomatoes, then sprinkle in 1 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp garam masala and 1 tbsp cashew nut paste; sauté until the tomatoes soften and the spices are well combined and aromatic.
6. 6Drain the soaked phool makhana to remove excess water and gently add them back to the pan along with the boiled green peas and salt; stir everything together so the makhana are coated in the spiced tomato-cashew sauce.
7. 7Cover the pan and cook until the flavors meld and the makhana absorb a bit of the sauce, then uncover and check seasoning.
8. 8Sprinkle a little extra butter on top for richness, garnish with coriander leaves and cashews for crunch, and serve with roti.
9. 9Optional: serve as a light snack on its own or with a side of yogurt for a fuller meal.