Makhana matar curry

Ingredients

• 2 cups makhana
• 1 cup green peas
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 onions, ground
• 1 tbsp ginger-garlic paste
• 2 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• 2 tbsp cream or cashew paste (optional)
• Salt to taste

Method

1. Roast the makhana in 1 tsp ghee until crisp. Set aside.
2. Heat the rest of the ghee, add cumin and bay leaf, then the onion paste. Fry until golden.
3. Add ginger-garlic paste, then the tomato purée and powdered spices. Cook until the oil separates.
4. Add the peas and 1½ cups water and simmer for 8 minutes.
5. Add the makhana, cream and garam masala and simmer 3–4 minutes so the makhana soaks up some gravy.
6. Serve with roti or rice.