Phool Makhana Curry recipe with video & step by step photos. Phool Makhana is known as lotus seeds or fox nuts.
This creamy and thick phool makhana curry makes a delicious side dish to serve with chapathis, rotis or pulaos.
It also happens to be vegan and glute free.
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.
She used to make a namkeen with these lotus seeds that I loved munching on.
Myself and my brother used to fight over it like cats.
Thankfully its available in all big supermarkets nowadays.
If you happen to be internet savvy, you can also book it online and have it home delivered.
While making this phool makhana curry, though I always start with a good amount, say 450 to 500 gms.
Because 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.
You can make this Phool Makhana Kheer also using the same lotus seeds.
Some other side dishes that might interest you:
Points to note:
- Instead of just oil, you can add a combination of ghee and oil to make the gravy rich.
- Use 3 medium sized tomatoes to get 1 cup of tomato puree.
- The phool makhana will be crisp after roasting them.
- But once added to the gravy, it will absorb the gravy, thickening it and will become soft and chewy imitating the texture of paneer.
- You can make the gravy before hand & add the phool makhana just before serving to avoid a very thick gravy.
- If you live in a place where poppy seeds are prohibited, replace with few cashew nuts to get the creamy texture.
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. Saute ingredients for the paste and let it cool.
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 paste, mix well and cook over low flame.
6. Add tomato puree, spice powders and mix well. Cover the pan with a lid and cook over low flame.
7. Add fresh peas, salt, water, mix well, close with a lid and let it simmer till done.
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.
Lotus Seeds Curry Video:
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Phool Makhana Curry Recipe details below:
Phool Makhana Curry - Lotus Seeds Gravy
- Phool Makhana or lotus seeds - 2 cups
- 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 whole
- Oil - 1 tsp
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.