1. Heat oil in a pan and fry the phool makhaana until golden in color. Keep aside.

2. 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.

3. Mix grated coconut, khus khus seeds and blend to a fine paste.

4. 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.

5. Later add chopped tomatoes, yogurt, salt and cook for 5 more minutes. A thick gravy appears.

6. In this, add the above fried phool makhaana and cook for 2 more minutes.

7. Remove from heat, garnish with cilantro and serve hot with pulao or chapathi.

Serves 4.