Must-Try Phool Makhana Curry Recipe

Phool Makhana Curry Recipe

Ingredients:

• 2 cups Phool Makhana (lotus seeds)
• ½ cup peas
• 2 tsp red chilli powder
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• ½ cup finely chopped onion
• 1 cup tomato purée
• ¼ tsp cumin seeds
• 2 tbsp oil
• Salt (to taste)
• Coriander leaves (for garnish)

For the Paste:

• 1 large onion
• 5 cloves garlic
• 1-inch ginger piece
• 1 tsp poppy seeds
• 5 whole cashew nuts
• 1 tsp oil

Method:

1. Start by heating oil in a pan. Sauté the chopped onions until transparent, then add ginger and garlic, cooking until slightly colored.
2. Off the heat, stir in poppy seeds and cashews. Let it cool.
3. Blend the mixture with a bit of water until smooth. Set aside.
4. In a warm pan, roast phool makhana until crunchy. Remove and set aside.
5. Heat more oil, add cumin seeds, then sauté the onions until pink.
6. Stir in the ground onion paste and cook for 2 minutes on low heat. Add tomato purée, red chilli, coriander, and turmeric powders.
7. Cover and cook for 4-5 minutes until oil separates. Add peas, salt, and water. Cover and simmer for another 3-4 minutes.
8. Add roasted phool makhana, cook for a minute, then turn off the heat. As it cools, the gravy will thicken.
9. If preparing ahead, add phool makhana just before reheating.
10. Garnish with coriander leaves. Serve hot with chapatis or pulao.

Tips for Enhanced Taste:

• Soak makhana for 30 minutes; longer soaking makes it mushy.
• Add cream for a richer flavor.
• Adjust gravy consistency to preference.

Serving Ideas:
Pair with steamed basmati rice or Indian bread like naan or roti for a fulfilling meal.

Nutritional Information:

• Calories: 281 kcal
• Fats: 12g
• Carbohydrates: 37g
• Protein: 9g