Roasted puffed lotus seeds are cooked in a delicious tomato based gravy, can be served with roti, chapti or rice.
Recipe
👉Ingredients
Ghee- 2 tbsp
Phool Makhana or Puffed Lotus seeds- 2 cups
*Making onion-tomato paste
Oil- 1 tbsp
Onion, chopped- 2
Ginger, grated- 1 inch slice
Garlic, grated- 1 clove
Poppy seeds- 1 tbsp
Cashew nuts- 2 tbsp
Tomatoes, chopped- 2
*For making curry
Oil- 1 tbsp
Cumin seeds- 1 tsp
Dried bay leaves- 2
Onions, chopped- 1
Turmeric powder- 1/8 tsp
Chili powder- 1 tsp
Coriander powder- 2 tsp
Garam masala- 1/2 tsp
Salt- 1 tsp
Peas- 1 cup
Water- 1/2 cup
Cilantro, chopped- 1/4 cup
👉Preparation
Roast puffed lotus seeds in ghee till they turn crispy, keep them aside.
Making the paste: Place a pan over medium heat. Add oil.
Add onion, ginger, garlic, poppy seeds & cashew nuts. Saute for a few minutes.
Add tomatoes, saute till they are cooked through.
Transfer to a blender jar, add 1/4 cup water & grind to a smooth paste. Keep it aside.
Place a saucepan over medium heat. Add oil.
Add cumin seeds & dried bay leaves, saute for a few seconds.
Add onion, season with salt. Cook till the onion turns translucent.
Add onion, season with salt. Cook till the onion turns translucent.
Add peas & cook for 2 minutes.
Add water to thin down the gravy.
Add the roasted puffed lotus seeds, combine well & cook for 2 minutes.
Garnish with cilantro.
Enjoy with chapati, roti, or rice.

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