Makhana Curry

1: In a pan, heat the vegetable oil. Add the chopped onion and sauté over medium heat until it turns transparent, about 5 minutes.

2: Add the ginger paste and sauté for a few seconds.

3: Add the powdered spices (coriander powder, garam masala, turmeric) and sauté for another 30 seconds.

4: Add the tomato puree and mix thoroughly, stirring frequently, until the tomatoes darken and the oil begins to express itself.

5: Add the kasoori methi, give it a good stir, and add a cup of water.

6: Once the curry comes to a boil, add the chopped cashews, phool makhana, and salt to taste.

7: Garnish with fresh chopped cilantro before serving.