Print Recipe
5 from 1 vote

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.