Place a pan over medium flame and saute the Phool makhana on low flame until it's crispy or when they turn light brown.
2½ cup popped lotus seed, Phool makhana
Remove the pan from flame and set aside the Phool makhana on a plate.
Heat 2 teaspoons of oil in the same pan on low flame, add chopped garlic, ginger, onion and saute the onions till they are transparent.
1 onion chopped, 2 garlic cloves minced, ½ inch ginger garted
Add chopped tomatoes and saute them along with onions. When tomatoes are soft add soaked cashews and switch off the flame. Let it cool and blend them (add ¼ cup water)into a smooth paste. This makes up the creamy sauce of cashew nuts.
1 tomato chopped, 3 tablespoon cashews
Place the same pan over medium heat and add 2 teaspoon of oil. As the oil heats up, add cumin seeds.
½ teaspoon cumin seeds
Then, add the ground onion-tomato-spice mixture and keep the flame low. Now, add the dry spices: Red chili powder, garam masala powder, turmeric powder, and salt. Continue to stir.
½ teaspoon red chili powder, ½ teaspoon Garam Masala, ¼ teaspoon turmeric powder
Add frozen peas and allow the mixture to cook for 5 minutes. Add ½ cup - 1 cup of water to make it the perfect gravy consistency.
½ cup frozen peas
Allow the gravy to cook for 5 minutes. Then, add roasted makhana, Kasuri methi and give a good stir. Finally, garnish with finely chopped coriander leaves and switch off the flame.
1 teaspoon fenugreek leaves - Kasuri methi