Phool makhana curry

Ingredients:

phool makhana : 2 cups

chopped onion : 1 cup

chopped tomato : 1 cup

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

ginger garlic paste: 1 tsp

corriander powder : 1 tsp

dry coconut powder : 1 tsp

poppy seeds powder (gasala podi) : 1 tsp

red chilli powder : 1 tsp

salt : 3/4 tsp

table cream (optional) : 2 tbsp

kasoori methi leaves : 1/2 tsp

chopped corriander leaves : 1/2 cup

oil : 2 tbsp

First heat one spoon oil in a large wide pan and roast the phool makhana. Take off the pan when they turn brown and keep aside. In the same pan pour the remaining oil and heat it. When it becomes hot add the mustard seeds and let them splutter. Now add the chana dal, urad dal, cumin, turmeric and curry leaves. Add the chopped onion and ginger garlic paste and cook till the onions turn brown in color. Add in the corriander powder, kasoori methi leaves and tomatoes. Close the pan and keep mixing in between so that the bottom does not get burnt. After the tomatoes get cooked add some water and red chilli powder along with salt and keep mixing. Also add the phool makhana at this time. Cook for about 5 minutes and add the coconut powder and poppy seeds powder. Also add the table cream and keep mixing. After 3 minutes switch off the stove. Garnish with corriander leaves. Serve hot with either rotis or rice.

Note: U can even use the onion paste for onions and tomato paste for tomatoes if u cannot chop them that finely because after cooking u should not feel the onion and tomato pieces coming in between.