Makhana Matar /Lotus Seeds and Peas Curry

I had heard of Makhana/Lotus Seeds/Foxnut Curry sometime back but have never tasted it. At home, it was only used in sweet dishes and also as a snack[ stir fry it in butter till it is golden brown and crispy and add salt/pepper or chaat masala]. So when I saw it the menu of   Kebab and Kurries , I read the description and main ingredients carefully so that I could try it later. It was a lotus seeds ,peas in a yogurt based curry.
This recipe is  an adaptation of the recipe here . I must say , this was a nice and different taste.
The clarified butter and the saboot garam masala[ cinnamon,cardamom,cloves] accentuates the taste.

Ingredients

2 Cups Makhana /Lotus Seeds[Choose big seeds]
1 Cup Green Peas
1 tbsp clarified butter/ghee
1 and 1/2 tbsp butter
1 Bay Leaf
1 inch Cinnamon Stick
3 cloves
2 large Cardamom
1/2 cup Cashewnut paste
1 tbsp ginger/garlic paste
1 medium Onion ,chopped
1 cup beaten curd
Salt,to taste
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp pepper powder
1/3 tsp turmeric powder
2 tsp Kashmiri Red chili powder
1 tsp garam masala
4 tbsp cream
1 cup water, add some more if needed.

Preparation

1. Parboil Peas and keep aside.
2. Heat clarified butter/ghee and stir fry the Makhana/lotus seeds till golden brown.Keep aside.
3. Heat butter in a pan and then add bay leaf,cinnamon,cardamom,cloves.Saute till they start to crackle.
4. Add ginger/garlic paste and sauté well.Add onions and fry till translucent.
5. Add cashewnut paste and sauté till the butter separates.
6. Add curd,coriander powder,cumin seeds powder,salt,pepper,turmeric powder, red chili powder and garam masala powder.
7. Add Green Peas ,Makhanas and water and let the gravy simmer well.
8. Add cream and let it simmer for few minutes.
9. Serve Hot.