Phool Makhana Curry

30 Min

Cook Time

Indian

Cuisine

Beginner

Degree of Difficulty

Serves 4

Serving

Radhika Subramanian

Food BLOGGER, tickling palates

6.87 k

20+

Years of experience

Happy clients

Ingredients

• 2 cups Phool Makhana or lotus seeds

• ½ cup Peas

• ½ cup Onion, finely chopped

• 1 cup Tomato Puree

• 2 teaspoon Red Chili powder

• 1 tablespoon Coriander powder

• ½ teaspoon Turmeric powder

• 1 teaspoon Garam masala powder

• ¼ teaspoon Cumin seeds

• 2 tablespoon Oil

• Salt to taste

• Coriander leaves for garnish

Preparation Method

For the paste

1. Heat a pan with oil. Add sliced onions and sauté till translucent.

2. Add chopped ginger and garlic and saute till it changes color slightly.

3. Take the pan off the stove, add poppy seeds and cashews and saute in the heat of the pan itself. Let it cool down completely.

4. Transfer to a mixie jar and add a little water, grind to a smooth paste and set aside.

To make Phool Makhana Curry

1. Heat a pan, and when it gets warm, add phool makhana (lotus seeds) and roast over low flame till it gets crunchy. Transfer to a plate and keep aside.

2. Add oil to the pan, and when it gets warm, add cumin seeds and let it sizzle.

3. Add finely chopped onions and sauté till it turns pink.

4. Add ground onion paste, mix well and cook for 2 mins over low flame.

5. Add tomato puree, red chili powder, coriander powder, turmeric powder and mix well.

6. Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.

7. Add fresh peas, salt, ½ cup water and mix well. Close with a lid and let it simmer for another 3-4 mins.

8. Add roasted phool makhana, simmer for a minute and switch off the stove.

9. The phool makhana will absorb the water, and the gravy will thicken as it cools down.

10. So if you are going to cook this phool makhana curry ahead, add it just before reheating and serving.

11. Garnish with coriander leaves and serve hot with chapathis and pulaos.

Serving

• Serve hot with chapathis and pulaos.

Source

https://www.ticklingpalates.com/

• Phool Makhana: Also known as Lotus Seeds, Fox Nuts, or Gorgon Nuts.

• Peas: You can use either fresh or frozen.

• Onion & Tomato Puree: 1 cup of tomato puree is used in this recipe. Grind 3 to 4 medium-sized tomatoes to get 1 cup.

• Spice Powders: Red chili, coriander, turmeric & Garam masala powders are used.

• Oil: I used oil. But if you want it to be rich, you can replace half of it with ghee.

• Paste: A paste of onion, garlic, ginger, poppy seeds, and cashew nuts is fried in oil and ground to a smooth paste.

Key Ingredients

For the paste

• 1 large Onion

• 5 Garlic

• 1 inch Ginger piece

• 1 teaspoon Poppy seeds

• 5 whole Cashew nuts

• 1 teaspoon Oil