Phool Makhana Curry Recipe That’s a Must Try

Phool makhana are the seeds of lotus flowers that are collected from the ponds of lotus plants. They’re also known by the name of lotus seeds, gorgon nuts, and fox nuts. The puffed lotus seeds are a famous ingredient in Indian cuisine. They can be used to make this delicious recipe – ‘phool makhana curry’. This spicy, delectable curry is filled with nutrients.

The makhana seeds are loaded with high fibre and contain zero cholesterol, zero fat, and low calories. Therefore, they can be enjoyed by people who are dealing with diabetes, high blood pressure, and heart disease. Since makhana seeds also contain protein, they can help you stay energised. Moreover, the delightfulness of the curry gets enhanced with the crunchy texture of phool makhana.  

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

1. First, heat a pan with cooking oil. Then add sliced onion to it. Sauté until the colour of the onions changes. 
2. Next, include the chopped garlic and ginger. Cook until it becomes quite brownish. 
3. 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.
4. 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.
5.  Roast phool makhana seeds on a low flame, until they become crunchy. After that, keep them aside on a plate.
6. Then, add cooking oil to the pan. When it gets warm enough, include cumin seeds.  
7. Now add the previously prepared paste. Cook the ingredients for 2 minutes on a low flame. 
8. Add the tomato puree, coriander powder, red chilli powder, and turmeric powder. Mix them well. 
9. Cover up the pan with a lid and let the ingredients boil for 4 to 5 minutes. Wait until the oil gets separated.
10. 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.
11. 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.
12. 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

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.