Roast 1 cup makhana in a non-stick pan using 1 tbsp extra virgin olive oil. Add a few almonds to it and allow them to cool down. In the same pan, add 1 tsp oil, cumin seeds, 2 green chilli, 1 chopped onion, 1 chopped tomato, 1 tsp turmeric powder, and 1 tsp coriander powder. Cook till the mixture turns translucent. Now, along with nuts, blend them together to a fine puree. Cook it in the same pan for 5-7 minutes, add salt, and this curry can be used to make any side dish using paneer, tofu, sautéed sweet potato, that you can enjoy with brown rice or millet roti as lunch or dinner. (Image: istock)