Phool Makhana Curry(Lotus Seeds Masala Curry) is new to me! I tasted this yummy dish in one of my friend's house. She is a North Indian and she made this on a fasting day without onions and garlic. Lotus Seeds (Phool Makhana) is nutrition rich. It is rich in calcium and protein. She used to make roasted lotus seeds just for snacks time. She even makes Phool Makhana kheer. I liked the taste so much and made this gravy over the weekend. I have used onion and garlic, but if you plan to do this during fasting days, just avoid them. Still you will get a thick and tasty curry that would goes well with any Indian Breads!
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 40 mins |
| Servings | 4 |
| Recipe Category | Gravy |
| Recipe Cuisine | North Indian |
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| Phool Makhana Curry Recipe | Lotus Seed Masala Recipe |
Ingredients:
| Lotus Seeds / Phool Makhana | 2 Cups* |
| Onion | 1 Big size |
| Tomato | 1 Medium Size |
| Ginger-Garlic Paste | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Coriander Powder | 1 teaspoon |
| Curd / Cream | 1/4 Cup |
| Chopped Coriander Leaves | 1/4 Cup |
| Green Peas | 1/4 Cup |
| Salt | To taste |
| Cashews | 2 tablespoon |
| Oil / Butter | 2 tablespoon |
*1 Cup = 250ml
For Seasoning: | Cumin Seeds | 1 teaspoon |
| Oil / Butter | 2 tablespoon |
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| Phool Makhana Curry Recipe | Lotus Seed Masala Recipe |
Method:
- Finely chop the onions and tomato and keep it aside. Heat a pan, add the lotus seeds and dry roast them till they are crispy like a popcorn. Take that aside
- Heat the pan again. Add oil. When the oil is hot, add chopped onions and saute the onions till they are transparent. Add ginger-garlic paste and saute them along with onions
- When the onions turns transparent, add chopped tomatoes. Now, add the spices like red chilli powder, coriander powder, salt and turmeric powder and allow the onion-tomato mixture to cook well
- Finally add the cashews and roast them along with mixture and switch off the flame
- Cool them and take this mixture in a mixer jar and grind them to a smooth paste
- Heat the pan and add oil / Butter. When the oil is hot, add cumin seeds. Then, add the ground onion-tomato-spice mixture and keep the flame in low and allow the mixture to cook for 5 minutes.
- Add green peas now and mix everything well. I have added a cup of water to make it to correct gravy consistency
- Allow the gravy to cook for 5 mintues. Then, add roasted makhana followed by curd / cream and give a good stir. Finally garnish with finely chopped coriander leaves and switch off the flame
- The delicious Phool Makhana Curry is now ready to serve! Serve with your favourite Indian Bread and enjoy the delicious dish!
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| Phool Makhana Curry Recipe | Lotus Seed Masala Recipe |