Ingredients

• 2 cups - Phool makhana or lotus seeds
• 1 cup - Green peas
• 1 - Medium onion, chopped
• 3 tsp - Vegetable oil, like canola
• 5 cloves - Garlic, smashed or minced very fine
• 2 tsp - Ginger paste
• 1 tbsp - Coriander powder
• 1 tsp - Garam masala
• 1/2 - 1 tsp - Red chilli powder (paprika or cayenne)
• 1/2 tsp - Turmeric
• 1 cup - Tomato puree
• 1/4 cup - Kasuri methi (dried fenugreek leaves)
• 1/3 cup - Cashews
• Salt to taste
• 1/4 cup - Coriander leaves, chopped

How to Make Creamy Phool Makhana Curry (Lotus Seed Curry)

• Heat 1 tsp of the oil in a cast-iron or non-stick skillet, 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 another skillet*.
• Add onions and saute over medium heat until it turns transparent, for about 5 minutes.
• Add the ginger, garlic and saute for a few seconds.
• Add the powdered spices and saute for another 30 seconds.
• Add the tomato puree and mix thoroughly.
• Cook, stirring frequently, until the tomatoes darken and the oil is expressed.
• Add the lotus seeds, the frozen green peas and the kasuri 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.
• Recipe courtesy: Holy Cow Vegan.