Phool Makhana Curry

If you are looking for a north Indian old specialty dish, with a classic ingredient, this recipe for creamy Phool Makhana Curry is especially tantalizing.

A bowl of phool makhana curry is on the table. — Phool Makhana Curry

Phool Makhana a.k.a Fox nuts are nothing but puffed lotus seeds from lotus roots offering incredible health benefits. A simmering, spicy and sumptuous curry prepared with these fox nuts is something you cannot afford to miss in Indian cuisine.

Phool makhana is especially beneficial for people with high blood pressure, heart disease, and diabetes.

The high-fiber, low-calorie, zero-cholesterol, and no-fat seeds are best tasting when they are roasted over a low flame setting before adding it to any curry or stir fry.

These seeds are often used in quite a few Indian recipes like Kheer, raita, and curries. As a roasted version sprinkled with seasonings, it is a great tea-time snack. But that's a recipe for another day.

Lotus seed adds a nice crunch to the curry and is perfect for those who want a low-calorie meal.

Today's recipe for Phool Makhana curry a.k.a lotus seed curry is a flavorful version of these foxnuts with green peas, and rich creamy sauces flavored with spices.

This traditional north Indian dish is served best as a pairing for phulka roti (Indian bread) and steamed sona masoori rice.

I have kept the list of ingredients pretty simple without compromising the creamy and flavorful nature of the authentic version.

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Ingredients note
How to make this recipe
Expert tips
Recipe FAQ's
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Ingredients note

Phool makhana curry ingredients are on the table.

Phool makhana: Pool makhana is also known as fox nut or popped lotus seeds. You can buy them in an Indian grocery store. Look for air-tight sealed bags to ensure freshness. Be sure to tightly sealed partially used bags to keep them fresh in your pantry.
Oil: I used extra virgin olive oil for this recipe, but I also found sesame oil or sunflower oil to be good choices. The traditional recipe calls for a teaspoon of ghee, but as always I have kept the dish 100% vegan.
Spices: I used cumin seeds, turmeric powder, red chilli powder, salt to taste, and garam masala for this recipe. Be sure not to skip any of these. This is the perfect mix of spices that bring the best flavor out of Phool makhana.
Cashews: I have used cashews (soaked in warm water for 10 minutes) to get a creamy texture. Using coconut milk instead of cashews is also a good option if you are looking to avoid cashews. Soaking them ahead of time gives the perfect consistency for the cashew paste that you will need for this phool makhana recipe.
Peas: Fresh or frozen peas work equally well for this recipe. If you are looking for a substitute for peas, look for bean options that are protein-rich and offer the same texture as peas.

How to make this recipe

A big vessel is with fox nuts over the heat.

Place a pan over medium flame and saute the Phool makhana on low flame until it's crispy or when they turn light brown.

Remove the pan from flame and set aside the Phool makhana on a plate.

A kadai is with garlic and onions over the heat.

Heat 2 teaspoons of oil in the same pan on low flame, add chopped garlic, onion and saute the onions till they are transparent.

A kadai is with curry mixture over the heat.

Add chopped tomatoes and saute them along with onions. When tomatoes are soft add soaked cashews and switch off the flame.

A nutri bullet is with curry masala over the counter.

Let it cool and blend them into a smooth paste. This makes up the creamy sauce of cashew nuts.

A vessel is with curry gravy and spices over the heat.

Place the same pan over medium heat and add 2 teaspoon of oil. As the oil heats up, add cumin seeds.

Then, add the ground onion-tomato-spice mixture and keep the flame low. Now, add the dry spices: Red chili powder, garam masala powder, turmeric powder, salt. Continue to stir.

A kadai is with phool makhana gravy over the flame.

Add frozen peas and allow the mixture to cook for 5 minutes. Add ½ cup - 1 cup of water to make it the perfect gravy consistency.

Allow the gravy to cook for 5 minutes.

A vessel is with phool makhana curry over the stove top.

Then, add roasted makhana, Kasuri methi and give a good stir. Finally, garnish with finely chopped coriander leaves and switch off the flame.

Phool makhana curry is ready to serve with spinach paratha, besan roti or white rice, and instant pot brown rice.

Expert tips

Use coconut cream or milk instead of cashews if you need a substitute for cashews.
You can substitute tomatoes with tomato puree or even tomato paste to get a stronger flavor.
Use ginger garlic paste instead of chopped garlic and minced ginger.
If you prefer a spicier curry, consider sauteing green chillies along with the onions.
The foxnut absorbs moisture once added to the gravy and thickens the curry. So adjust the consistency of the gravy accordingly.
You could also prepare the gravy ahead of time, and add the Phool makhana just before serving. This will help to avoid a very thick gravy.
If you are cooking fox nuts for the first time, be sure to add the Phool makhana or lotus seeds towards the end of the procedure to avoid thickening the curry.
You can make subtle variations by adding other spice powders like coriander powder to the curry.

Recipe FAQ's

What is Phool Makhana made of?

Makhana is a type of seed that comes from the Euryale Ferox plant. People sometimes call them fox nuts or lotus seeds. Learn the interesting benefits of foxnuts here.

How does makhana taste?

The taste is mostly bland, but it has a slightly smoky flavor. The texture is crunchy. Some people think that makhana tastes like water chestnuts while the texture is similar to paneer when you add them into the curry.

Can you eat Phool makhana without roasting?

Yes, you can eat them raw. However, blanching them briefly is preferred by most. Blanching them makes the flavor a little milder and the texture softer.

Can we make this curry ahead of time?

Yes, this curry tastes just as good the next day. But avoid adding the dry roasted fox nuts early on. You only need to add the roasted, golden brown nuts just before serving.