PREPARATION

1. Heat a pan, add 100 grams lotus seeds, and dry roast for 5-7 minutes.
2. Heat sufficient oil in a wok, add roasted lotus seeds and deep fry until turns golden brown and crispy.
3. Heat 500 millilters water in a pot and add 200 grams tomatoes.
4. Cook for 4-6 minutes.
5. Cool and transfer it to a blender and blend to a puree.
6. Now, In a blender add 150 grams onion, 2 tablespoons water and blend it to a smooth paste.
7. Heat 2 teaspoons ghee in a wok, add blended onion paste and cook for 3-4 minutes.
8. Now add, 1 tablespoons ginger, 1 tablespoon green chili and stir well.
9. Add, 1 teaspoon salt, 1 teaspoon turmeric,  1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala and mix well.
10. Cook the mixture for 30 seconds.
11. Now, add blended tomato puree, and cook for 5-7 minutes.
12. Then, add 100 grams khoa, stir and cook for 2 minutes.
13. Add 150 grams curd and mix well.
14. Now, add fried lotus seeds and stir properly.
15. Add 1 tablespoon coriander and mix well.
16. Remove it from heat.
17. Garnish it with coriander.
18. Serve.