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
- 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
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.