Matar Makhane ki Sabji

In a pan, dry-roast makhana with 1 tsp ghee on low heat for 4-5 minutes until crisp. Set aside. This keeps them from turning soggy later.

Blend soaked cashews with 2 tbsp water to a smooth paste.

Heat oil or ghee in a kadhai. Add jeera and tej patta, and let them sizzle.

Add finely chopped onion and cook till golden brown. Stir in ginger-garlic paste and sauté for 1 minute.

Pour in tomato puree, then add haldi, dhaniya powder, red chili powder, and salt. Cook until the oil separates from the masala.

Mix in the cashew paste and cook for 2 minutes.

Add matar and 1.5 cups water. Cover and simmer for 5 minutes, until the peas are about 80% cooked.

Gently stir in the roasted makhana and simmer for just 3-4 minutes. Avoid overcooking to keep them soft, not mushy.

Sprinkle garam masala and crushed kasuri methi. Turn off the heat.

Garnish with fresh coriander. Let it rest for 5 minutes so the makhana absorb the flavors.

Serve with Hot roti or plain paratha. The makhana turn soft and spongy, like tiny dumplings soaked in flavorful gravy.