Place the Makhana in a preheated pan and roast until crunchy. Place on a plate and set away.
Heat the oil, then add the ginger garlic paste and half of the chopped onions and cook until they are just browned. Toss in the diced tomatoes and cook until soft. Turn off the heat and add the cashews, which have been warming in the tub. Allow for cooling before adding to the mixer with a splash of water.
In a saucepan, heat some additional oil. Stir in jeera/cumin until it begins to crack. Half of the chopped onions should be added to the pan and fried. Fill the mould with the onion-tomato paste. Simmer For 3–4 minutes, it’s always good.
Add the red chili powder, turmeric, coriander powder and garam masala. Mix well. Cover the pan and cook until the oil dissolves.
Add half a cup of water, peas and salt. Cover the pan with a lid and simmer for 4–5 minutes.If you like your peas a little soft and overcooked, you can cook them in the pressure cooker for 2-3 whistles.
Drop the roasted makhana in, let it simmer for a minute, then turn off the heat. As the mixture cools, the lotus seeds soak up the water and thicken the sauce. Coriander leaves or dried red peppers can be used as garnish. Relish this with chapati or rice.