Makhana Curry

                                                            Serves 6
Ingredients: 1. Makhana (Phool Makhana/Lotus Seed/Foxnut) 3 cups
     Scientific name: Euryale ferox

2. Green Peas, shelled 1/2 cup
3. Tomato, peeled and pureed 2
4. Paste of 3 medium onion+8 cloves garlic+a tiny piece of ginger+green chilli to taste 
5. Powdered masala: 1. Jeera 1 tsp
                                   2. Dhania 1 tsp
                                   3. Garam masala 1 tsp
6. Fresh Cream 1/2 cup
7. Tezpatta (Bay leaf) 4
8. Whole masala: 1. Cinnamon 1 tiny piece
                             2. Clove 6
9. Kasuri Methi 1 tblsp
10. Salt to taste
11. Sugar 2 tsp
12. Water 3 cups
13. Refine oil 1/2 cup or frying Makhana
14. Ghee 4 tbsp
15. Turmeric 1/2 tsp

Method:

 Heat refine oil, fry Makhana and keep aside

Fried Makhana

Heat Ghee and fry Tezpatta and the whole masala (Cinnamon, Clove).

Add onion+ginger+garlic+chilli paste, and turmeric. Keep frying on medium heat. 

Add tomato puree, kasuri methi, powdered masala (jeera+dhania+garam masala) and salt keep frying till beautifully browned. 

Pour in the fresh Cream, stir a little and add water. Stir well, add peas and sugar. Let it cook for about 5 minutes.
Check salt+sugar and add the Makhana. Stir and cook for about 3 minutes. Keep enough gravy as the makhana soaks up quite a lot. Gravy will thicken as the curry cools down. 

Tastes delicious. Can be served with Puri, Paratha, Roti or Rice