Lotus seeds gravy

I prepared lotus seeds fry two days before and kept remining in the airtight box. First i thought of making kheer using it.... But finally decided to make gravy for chappathi... For me alone i prepared bajra aadai and had this gravy along with it.... Very delicious... Please try and give your feed back

Ingredients

Lotus seeds - one cup

Onion - 3

Tomatoes - 4 to 5

Ginger garlic paste - 1 tsp

Chashewnuts - 10

Fennel seeds - 1/2 tsp

Cinamon stick - 1

Bay leaves - 1 

Cloves - 2

Fresh cream - 2 tbs

Kasthuri methi - 2 tsp

Red chilli powder - 2 tsp 

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Cumin powder - 1/2 tsp

Slat to taste

Oil and ghee

Method

In a pan add little ghee, fry cashewnuts.... Grind 3/4 of chashwnuts to smooth paste adding milk... Keep the remaining for decoration.

In the same pan,  add little oil,  season with all fennel seeds, cinamon stick, bay leaves, cloves, cardamon, add onion, ginger garlic,  saute well till onion turns golden brown. Allow it to cool and grind it into paste.

Take tomato puree and keep aside...

In the same pan add oil, now add grinded onion paste, when it begin to boil,add tomato pure and saute well, till it begin to leave oil in the sides... Then add red chilli powder, garam masala powder, cumin powder, turmeric powder and saute well till its raw smell goes. Then add enough water if needed, then add fresh cream ( always i used to boil milk till it thicken well and add instead of cream), cashewnut paste. Saute well. Add methi leaves, salt and fried lotus seeds , saute for ine minute and switch off the flame.

Serve hot with any roti ...

while serving i used to mix little tomato ketchup to have good colour and rich taste.... You can find the difference in the two snaps.