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Place the olive oil in a non-stick saucepan and gently fry the lotus seeds, stirring continuously for 5 minutes to allow them to bronze slightly and crisp up. Place in a bowl and leave to one side. In the same non-stick pan gently fry the onion for 5 minutes to allow to soften and become translucent. Add the garlic ginger paste and stir into the onions. After a minute, add the tomatoes and stir into the other ingredients. Now add the Kashmiri chill powder, turmeric powder, coriander powder, garam masala and salt. Stir well and leave to simmer for 3 minutes. Transfer the contents of the pan into a blender and then return to the blender once you have a smooth sauce. Continue to simmer for a couple of minutes. Place the cashew nuts, and the water they are soaking in, into a blender to form a paste. I find that my spice grinder works well at blending the nuts smoothly (do not add the water to the spice grinder!) and then stir into the water after they have been ground up. Add to the main pan and simmer for a minute. Add the dried fenugreek/methi leaves and the peas and stir into the smooth sauce along with 200ml of water and simmer. After 5 minutes add the lotus seeds and stir thoroughly into the sauce. Simmer for a further couple of minutes then serve. Serve with some chopped fresh coriander and a wedge of lemon.



Ingredients 60g lotus seeds/Phool Makhana

  • 1 tsp olive oil
  • 50g cashew nuts, soaked in 100ml of warm water
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 2 large tomatoes, finely chopped
  • 2 tsp ginger and garlic paste
  • 1 tsp Kasmiri chilli powder (less if you prefer it less hot)
  • 1/2nd tsp turmeric powder
  • 1 tsp garam masala
  • 2 tsp coriander powder
  • 1 tsp salt
  • 70g frozen peas
  • 2 tsp dried fenugreek/methi leaves
  • 200ml water

Additional Information

Product Code REC40
Weight 0
Weight_Unit gm
Special Price No
Special Price From Date No
Special Price To Date No

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