Phool makhana matar

Ingredients

• Cravana Raw Makhana — 2 cups (about 40g)
• Green peas — 1 cup
• Onion — 1 large, finely chopped
• Tomatoes — 2, puréed
• Ginger-garlic paste — 1 tsp
• Olive oil — 2 tbsp
• Cumin seeds — 1 tsp
• Turmeric, red chilli, coriander powder — ½ tsp each
• Garam masala — ½ tsp
• Salt — to taste
• Fresh coriander — to garnish

Method

1. Roast the makhana in 1 tsp oil on low heat for 5 minutes until crisp. Set aside.
2. Heat the rest of the oil, add cumin, then onion. Cook until golden.
3. Add ginger-garlic paste, then the tomato purée and spice powders. Cook until the oil separates.
4. Add peas and 1 cup water. Simmer for 8 minutes.
5. Stir in the makhana and garam masala just before serving so it stays slightly crunchy. Garnish with coriander.

Add the makhana at the end. It soaks up gravy fast.