Phool makhana curry

Ingredients

• Phool Makhana 2 cups
• Large onion 1
• Mediumsize Tomato 2
• yogurt 1 cup
• poppy seeds/khus Khus 1/4 cup
• Fresh Coconut 1/2 cup
• Kaju /cashews 4 or 5
• green chillies 3-4
• ginger garlic paste 2 teaspoons
• chili powder 1 teaspoon
• garam masala 1 teaspoon
• a pinch of turmeric
• salt to taste
• coriander leaves, chopped
• oil for deep frying
• 3 tablespoons oil for the gravy

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Preparation

• Finely chop onions, tomato, coriander leaves and green chillies. Heat oil and deep fry Phool Makhana until light brown. keep aside.
• Roast poppy seeds for a min.keep them aside. Heat 3 tablespoons oil and fry onions until brown.
• Add ginger garlic paste, green chillies and fry for one more minute. Add tomatoes, turmeric, red chili powder and cook for 5-10 minutes till tomato is completely done.
• In the mean while, blend roasted poppy seeds,kaju and coconut into fine paste.Add this paste to the onion mixture and mix. Lower the heat and add yogurt, garam masala and cook for 5-10 minutes.
  
• Add phool makhana , salt and cover it with a lid and cook for 5-10 minutes .until you see oil floating on the sides and on the top.
• Garnish with cilantro leaves.

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