50g phool makhaana 25g grated coconut 25g khus khus seeds 5g garam masala 100g onions, chopped 5 green chilies, sliced 1 tsp ginger garlic paste 1 cup yogurt Oil for frying 3 tomatoes, chopped 1/2 tsp chili powder Salt to taste Few coriander leaves, chopped
* Heat oil in a pan and fry the phool makhaana until golden in color. Keep aside. * Heat 50g oil in the same pan and fry the onions until golden brown in color. Also add ginger-garlic paste and fry for few minutes. * Mix grated coconut, khus khus seeds and blend to a fine paste. * Add this paste to the onions mixture and fry for few more minutes. Then add chili powder and green chilies. Fry this mixture for another 2 minutes. * Later add chopped tomatoes, yogurt, salt and cook for 5 more minutes. A thick gravy appears. * In this, add the above fried phool makhaana and cook for 2 more minutes. * Remove from heat, garnish with cilantro and serve hot with pulao or chapathi.
Source : http://www.daawat.com/recipes/indian/veg/gravy/phoolmakhaanicurry.htm