Ingredients:

• 1 cup Makhana (fox nut)

• 8-10 white button mushroom

• 1 cup matar/ peas ( frozen or fresh )

• 1 cup khoya/ mawa

• 4 onions chopped finely

• 5 tomatoes chopped finely

• 1/4 cup cooking cream

• 1 tbsp chopped garlic

• 1 tbsp chopped ginger

• 1 chopped green chilli

• some coriander leaves chopped

• 2 tbsp kasuri methi ( dried fenugreek)

• 1 cinnamon stick

• 1 star anise

• 1 tsp jeera ( cumin seeds)

• 1 tsp turmeric powder

• 1 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp garam masala

• salt as per taste

Method:

1. In a pan add 1 tsp ghee and roast the makhana till it is crispy. Remove and keep aside.

2. In the same pan add 1 tsp oil and cook the mushroom on medium flame till they are slightly soft. Remove and keep aside.

3. In a heavy based vessel add 4 tbsp oil then add the cinnamon stick, star anise and jeera when it splutters saute the garlic and ginger. Add the onions, green chilli and turmeric powder cook till the onions are soft and translucent.

4. Add the tomatoes , all the dry spices, salt and kasuri methi, leaving out the garam masala. Cook on low to medium flame till the tomatoes are soft and mushy and oil leaves the sides.

5. Add the peas and cook for 4-5 minutes then add the mushroom and cook again. Then add the garam masala, mawa and water if required. Cook on low flame for 5 minutes.Switch off the flame and add the makhana, mix well. Cover and keep for sometime.

6. Remove in a serving bowl and garnish with coriander leaves.

   Serve this rich and yummy sabzi with butter naan, kulcha or puris.