Phool Makhani Curry

2 cups of phool makhana

1/4 cup poppy seeds, roasted

1/2 cup coconut

coriander leaves, chopped

4 green chillies, sliced

2 tsp ginger garlic paste

1 tsp chilli powder

1 tsp garam masala

1 large onion, chopped

salt to taste

Heat oil and deep fry Phool Makhana until light brown.
1. Heat 3 tsbp oil and fry onions until brown. Add ginger garlic paste, green chillies and fry for one more minute.
2. Add tomatoes, turmeric, red chilli powder and cook for 3-4 minutes.
3. In the mean while, blend poppy seeds and coconut for the gravy.
4. Add this gravy to the onion mixture and mix.
5. Lower the heat and add yogurt, garam masala and cook for 5-10 minutes. Or until you see oil floating on the sides and on the top.
6. Add phool makhana , salt and cook for 3-4 minuts. Garnish with coriander at the end