Phool Makhana Curry Recipe

 Ingredients

2 cups phool makhana or lotus seeds

½ cup peas

2 tea spoon red chilli powder

1 tablespoon coriander powder

½ teaspoon turmeric powder

1 teaspoon garam masala powder

½ cup onion finely chopped

1 cup tomato purée

¼ teaspoon cumin seeds

2 tablespoon oil

Salt to taste

Coriander leaves for garnish

For the paste

1 large onion

5 Garlic

1 inch ginger piece

1 teaspoon poppy seeds

5 whole cashew nuts

1 teaspoon oil

Method

First, heat a pan with cooking oil. Then add sliced onion to it. Sauté until the colour of the onions changes. 

Next, include the chopped garlic and ginger. Cook until it becomes quite brownish. 

Lower the flame and add cashews and poppy seeds to the ingredients. Cook the poppy seeds and cashews at the lowest flame setting of stove. Then, let it cool down to room temperature.

Then, transfer the ingredients to a mixer grinder. Add some water to grind the ingredients. Set aside the ingredients after they become a smoothened paste.

 Roast phool makhana seeds on a low flame, until they become crunchy. After that, keep them aside on a plate.

Then, add cooking oil to the pan. When it gets warm enough, include cumin seeds.  

Now add the previously prepared paste. Cook the ingredients for 2 minutes on a low flame. 

Add the tomato puree, coriander powder, red chilli powder, and turmeric powder. Mix them well. 

Cover up the pan with a lid and let the ingredients boil for 4 to 5 minutes. Wait until the oil gets separated.

Open the lid and add salt, fresh peas, and water. Mix them well and close the lid again. Leave it for another 3 to 4 minutes.

Finally, add the roasted phool makhana. Let it boil for a minute. Then turn off the stove. Makhana will absorb the gravy. It becomes thicker as it cools down.

Now phool makhana curry is ready. Garnish it with coriander leaves and serve it. 

Tips to Enhance the Taste

Makhana gets softer when it is soaked with water. So, the ideal time for soaking is 30 minutes. If you leave it for extra time, it becomes soggy.

Adding cream creates a creamy and rich flavour. 

The density of the curry should be creamy and flowy. So, adjust the density as per your preference.



Serving Ideas

The phool makhana curry is served with classical Indian dishes like roti, chapati, and basmati rice. Also, it’s a good side dish for the kuska biryani, jeera rice, vegetable pulao, and ghee rice. 


Nutritional Content in Phool Makhana Curry Recipe

Calories 281 kcal

Fats 12g

Carbs 37g

Protein 9g


Conclusion

The tasty and healthy phool makhana is a unique item, and it brings a different flavour to any dish including curry. Additionally, phool makhana can be used in making other dishes like phool makhana kheer, other desserts, and snacks.  

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