Supplies
- For paste
- 2 cups chopped tomatoes
- ¼ cup broken cashew nuts
- 1 tbsp ginger
- 1 tbsp oil
- 1 cup makhana
- For gravy
- 1 tbsp oil
- ⅛ tsp asafoetida
- 1 tsp cumin
- 2 cups tomato paste
- 1 tsp coriander powder
- 1 tsp cumin seeds
- ⅛ tsp sugar
- 1 tsp chilli powder
- Salt to taste
- 1 cup green peas
- 1 cup makhana
- Fresh Coriander
Steps
- In a blender add all paste ingredients and make a smooth paste.
- In a kadai add oil and makhana and toast for 3 to 4 minutes.
- In the same kadai add oil, asafoetida, cumin seeds and paste and saute for 5 minutes.
- Add powder masala and mix well.
- Add green peas and makhana and cook for some time.
- Garnish with coriander leaves.
- Serve with jeera rice.