Phool Makhana Curry Recipe - Lotus Seeds Gravy Recipe

Updated on February 24, 2019

Phool Makhana Curry recipe with step by step photos. Phool Makhana is known as lotus seeds or fox nuts and this creamy and thick phool makhana curry makes a delicious side dish to serve with chapathis, rotis or pulaos.

Growing up I never got to taste Phool Makhana except for a few times because back then we never got it here. Whenever my Mom’s neighbour made her yearly visit to Delhi to her mom’s place, she used to come back with a big stash of this and will distribute to her friends and neighbours.

I thought it was a different kind of pop corn and loved it eating it after roasting them with desi spices like how she taught my mom. Myself and my brother used to fight over it like cats. Thankfully its available in all big supermarkets nowadays and for the internet savvy, one can also book it online and get it home delivered.

While making this phool makhana curry, though I always start with a good amount, say 300 to 350 gms, by the time it gets added to the gravy, it dwindles down to 150 - 200 gms because myself and elder one just keep popping it one after the other after roasting.

So if you are like me, who just can’t resist popped phool makhana, always remember to start big, if you want anything added to the gravy at all.

Some other side dishes that might interest you:

• Baingan Bharta
• Paneer Jalfrezi
• South Indian Mushroom Curry
• Bhindi Masala
• Aloo Channa Masala

Phool Makhana Curry recipe with stepwise photos:

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. Heat a pan with oil. Add sliced onions and saute till translucent. Add chopped ginger, garlic and saute till it changes color slightly. Take the pan off the stove, add poppy seeds, cashews and saute in the heat of the pan itself. Let it cool down completely.

3. Transfer to a mixie jar and adding little water, grind to a smooth paste. Set aside.

4. Add oil to the pan and when it gets warm, add cumin seeds and let it sizzle. Add finely chopped onions and saute till it turns pink.

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

6. Add tomato puree, red chili powder, coriander powder, turmeric powder and mix well. Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.

7. Add fresh peas, salt, 1/2 cup water, 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. Garnish with coriander leaves and serve this phool makhana curry hot with chapathis and pulaos.

Phool Makhana Curry Recipe details below:

Print Recipe

Phool Makhana Curry - Lotus Seeds Gravy

Phool Makhana Curry recipe or Lotus seeds gravy with step by step photos.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Side Dish

Cuisine: Indian

Servings: 4

Author: Radhika

Ingredients:

• Phool Makhana or lotus seeds - 1 cup
• Peas - 1/2 cup
• Onion - 1
• Tomato Puree - 1 cup
• Red chili powder - 2 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Cumin seeds - 1/4 tsp
• Oil - 2 tbsp
• Salt - to taste
• Coriander leaves - for garnish

For the paste:

• Onion - 1 large
• Garlic - 5
• Ginger - 1 inch piece
• Poppy seeds - 1 tsp
• Cashew nuts - 5
• Oil - 1 tsp

Instructions:

For the paste:

• Heat a pan with oil. Add sliced onions and saute till translucent.
• Add chopped ginger, garlic and saute till it changes color slightly.
• Take the pan off the stove, add poppy seeds, cashews and saute in the heat of the pan itself. Let it cool down completely.
• Transfer to a mixie jar and adding little water, grind to a smooth paste. Set aside.

To make Phool Makhana Curry:

• 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.
• Add oil to the pan and when it gets warm, add cumin seeds and let it sizzle.
• Add finely chopped onions and saute till it turns pink.
• Add ground onion paste, mix well and cook for 2 mins over low flame.
• Add tomato puree, red chili powder, coriander powder, turmeric powder and mix well.
• Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.
• Add fresh peas, salt, 1/2 cup water, mix well, close with a lid and let it simmer for another 3-4 mins.
• Add roasted phool makhana, simmer for a minute and switch off the stove.
• The phool makhana will absorb the water and the gravy will thicken as it cools down.
• So if you are going to cook this phool makhana curry ahead, add it just before reheating and serve.
• Garnish with coriander leaves and serve hot with chapathis and pulaos.