Phool makhana in creamy sauce

Ingredients:

Phool makhana-2 cups
Onion-1 large
Tomatoes-2 medium
Oil-2 tbsp
Salt-to taste
Ginger garlic paste-1.5 tsp
Red chilly powder-1.5 tsp
Corriander powder-1 tbsp
Cumin powder-1.5 tsp
Turmeric-pinch
Cashews-20
Cumin seeds-1 tsp
Peas-1/4 cup
Cream-1/4 cup + 2 tbsp
Corriander-to garnish

Method:

1. Roast makhana on a small flame till they become crispy. Dont let them burn. Keep them aside.
2. Finely chop onion and tomatoes. Keep them aside.
3. Heat 1 tbsp of oil in a pan and add onions. Add ginger garlic paste and cook till translucent.
4. Add tomatoes and cook till mushy.
5. Add salt, chilly powder, cumin powder, corriander powder and mix well.
6. Add cashews and cook for a minute.
7. Turn off the stove and blend the mix along with 1/2 cup of water into a smooth paste.
8. In the same pan, add remaining 1 tbsp oil and add cumin seeds. Allow them to splutter.
9. Transfer the blended paste and add 1 cup of water.
10. Add peas and cook till soft.
11. Finally add phool makhana and cream.
12. Adjust for spices and consistency. Turn of the stove.
13. Garnish with corriander and serve with rotis, parathas or jeera rice.