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

Method:

1. 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.
2. Put the lotus seeds in a bowl and set aside.
3. Make a paste with the cashews and 1 cup of water and set aside.
4. Heat the remaining oil in another skillet*.
5. Add onions and saute over medium heat until it turns transparent, for about 5 minutes.
6. Add the ginger, garlic and saute for a few seconds.
7. Add the powdered spices and saute for another 30 seconds.
8. Add the tomato puree and mix thoroughly.
9. Cook, stirring frequently, until the tomatoes darken and the oil is expressed.
10. Add the lotus seeds, the frozen green peas and the kasuri methi.
11. Give it all a good stir and a cup of water.
12. Once the curry comes to a boil, add the cashew paste and salt to taste.
13. If the curry is too thick, add some water.
14. Spritz in a few drops of lemon juice for some added complexity.
15. Garnish with chopped coriander.
16. Recipe courtesy: Holy Cow Vegan.