Phool Makhana Curry - Lotus Seeds Gravy
Phool Makhana Curry recipe or Lotus seeds gravy with video. Creamy textured side dish that tastes best when served with chapathis or pulao.
Ingredients
- 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
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.
Video
