Ingredients

• 30 - puffed lotus seeds/fox nuts/makhana
• 1 cup - green peas (frozen)
• 2 - onions (chopped roughly)
• 2 - tomatoes (chopped roughly)
• 1 tsp - ginger-garlic paste
• 1 tsp - red chilli powder
• 1/2 tsp - garam masala powder
• 1 tbsp - coriander powder
• Salt - to taste
• 1/2 tsp - shahjeera
• 2 - bay leaves
• Oil - 2 tbsp
• 1 tbsp - butter
• Few coriander leaves (chopped)
• To grind:
• 1/2 cup - yogurt
• 5 - cashew nuts
• 5 - almonds

How to Make Matar Makhana-Puffed Lotus Seeds and Peas Gravy

• Grind the ingredients given under the list to grind as a smooth and fine paste and keep aside.
• Heat oil in a pan, fry the lotus seeds for few minutes until they turn crispy. Keep aside.
• In the same pan, heat oil and the butter, fry the shahjeera, bay leaves until they turn brown.
• Meanwhile, grind the onions and tomatoes as a coarse paste.
• Once it turns brown, add this grounded paste, ginger-garlic paste and cook for few minutes until the raw smell goes away.
• Add now the frozen peas, roasted lotus seeds to the cooking paste along with red chilli powder, garam masala powder, coriander powder and salt, cook for few more minutes.
• Now add the kept aside grounded paste to the pan and cook everything on simmer.
• Add enough water to adjust the thickness of the gravy and cook on simmer for few minutes.
• Put off the stove, add the chopped coriander leaves, give a stir.
• Recipe courtesy: Priya Easy N Tasty Recipes