Creamy Phool Makhana curry makes a delicious side dish to serve with chapathis, rotis or pulaos. A vegan & gluten free recipe.
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. Thankfully it is available in all big supermarkets nowadays.
What is Phool Makhana?
Phool Makhana are nothing but the seeds of the Lotus plant. The seeds are obtained from the bottom of the ponds or rivers where the lotus plants grow.
Phool Makhana goes thought several process of cleaning them & processing to prevent them spoiling quickly before they are packed to be sold.
Phool Makhana are also most commonly called as lotus seeds, fox nuts or gorgon nuts.
How to use phool makhana?
As the seeds are already cleaned before packing, there is no need to wash or rinse the seeds before using. Infact, you should never do that. Washing them will make them soggy and unpalatable.
It is also better to dry roast them in a pan for few mins prior to using them to get rid of any moisture present and to make them extra crisp.
Phool makhana being a healthy ingredient, can be used to make gravies, desserts or snacks. You can also check out this Phool Makhana Kheer.
Benefits of Phool Makhana
Lotus seeds are gluten free. So these are safe to be eaten by people who are allergic to gluten.
Phool Makhana is not only rich in Carbohydrates but it is a good source of protein as well. It can keep you energised for a long time while fasting as they are light and gets digested easily.
Lotus seeds are now considered as super foods as they are low in calories and have a dense nutrient profile. Easily replace your popcorn or potato chips with roasted phool makhana.
Phool Makhana are low in glycemic index, which makes them diabetic friendly. The complex carbs present in them gets digested slowly and easily, preventing sudden sugar spikes, making them ideal for consumption by diabetic people.
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.
Is watching video more your jam?, then watch this Phool Makhana Curry Video.
- 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.
More Side Dishes
See more Side Dish Recipes for Chapathis.
Phool Makhana Curry - Lotus Seeds Gravy
- Phool Makhana or lotus seeds - 2 cups
- Peas - ½ cup
- Onion - 1
- Tomato Puree - 1 cup
- Red chili powder - 2 tsp
- Coriander powder - 1 tbsp
- Turmeric powder - ½ tsp
- Garam Masala powder - 1 tsp
- Cumin seeds - ¼ 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, ½ 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.