Makhana-Khumb ki subzi ( Lotus seed- mushroom curry)

Ingredients

1 cup Phool makhana/lotus seeds
1 cup button mushrooms
2 large onions sliced
1/2 cup tomato puree
2 green chillies slit lenght wise
1 tsp ginger-garlic paste
2 tbsp cashew paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp Kalonji (onion seeds)
1/2 tsp fennel seeds
2-3 tbsp oil
salt to taste
fresh chopped coriander for garnish
1 tbsp of fresh cream for garnish

Preparation

Heat a pan and add 1 tsp oil. Fry the makhana on low heat for 2 minutes till it changes colour slightly. Turn off heat and set aside. Heat another pan with 2 tbsp oil. Add fennel seeds and kalonji. When the fennel seeds change colour, add green chillies, ginger-garlic paste and fry for 1 minute. To this add onions and fry till golden. Add tomato puree, cashew paste, salt, all the masala powders except garam masala and cook for 5 minutes till oil is out of the mixture. Now add makhana, mushrooms and 1 cup water and cook till all the flavors blend well. Check to see if the Makhana has become soft form inside. Top it with garam masala and garnish with fresh coriander and fresh cream. Serve with rotis or naan.