Phool Makhana Curry

1: In a pan, roast the Makhana on medium-low heat for 5 minutes or until crisp, while stirring continuously. They should crumble when pressed. Remove from the heat and set aside.

2: Heat oil in the same pan and add cumin seeds, cardamom, and bay leaf. Add onion and saute just until it turns golden brown.

3: Add ginger garlic paste and saute for 1 minute. Add all the spice powders and salt, and saute for another minute on low heat.

4: Add tomato puree and sugar. Cover and cook for 4-5 minutes, stirring occasionally.

5: Add cashew paste and water. Cover and simmer for 10 minutes, stirring occasionally.

6: Add the roasted Makhana, garam masala powder, Kasuri methi, and coriander leaves. Mix and remove from the heat.

7: Serve warm with roti, naan, rice, pulao, or any Indian bread.