Hotel-Style Lotus Seed Curry

Steps

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1. 1
   Dry roast the black peppercorns and coriander seeds in a pan to release their aromatic oils.
   ▶ ≈1:10
2. 2
   Add cashews to the roasted spices and toast together, then grind all ingredients with turmeric powder into a fine paste.
   ▶ ≈1:24
3. 3
   Heat the cooking oil in a pan to the proper temperature.
   ▶ ≈1:36
4. 4
   Once the oil is hot, add the lotus seeds and stir-fry over medium heat until they begin to turn golden and crisp on the surface.
   ▶ ≈1:44
5. 5
   Once the lotus seeds are lightly toasted and fragrant, remove them from the pan and set aside.
   ▶ ≈2:06
6. 6
   Add another spoonful of oil to the same pan and fry the chopped onions until softened.
   ▶ ≈2:24
7. 7
   Once the onions soften, add a pinch of salt to help them cook through.
   ▶ ≈2:39
8. 8
   When the onions are completely softened, add the green chillies and the ground spice paste, stirring well to combine.
   ▶ ≈2:45
9. 9
   Return the fried lotus seeds to the pan and add water to create a thick curry gravy, stirring to combine everything evenly.
   ▶ ≈3:26
10. 10
    Cover the pan and simmer for about 10 minutes until the lotus seeds are well-flavored and the curry sauce is fully developed.
    ▶ ≈3:34
11. 11
    Finally, sprinkle dried fenugreek leaves over the curry, stir through, and serve.
    ▶ ≈3:42