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.
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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
- 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
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.
Heat 2 teaspoons of oil in the same pan on low flame, add chopped garlic, onion and saute the onions till they are transparent.
Add chopped tomatoes and saute them along with onions. When tomatoes are soft add soaked cashews and switch off the flame.
Let it cool and blend them into a smooth paste. This makes up the creamy sauce of cashew nuts.
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.
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.
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
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.
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.
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.
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.
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📖 Recipe
Phool Makhana Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2½ cup popped lotus seed, Phool makhana
- 1 onion chopped
- 1 tomato chopped
- 2 garlic cloves minced
- ½ inch ginger garted
- 3 tablespoon cashews
- ½ cup frozen peas
- salt to taste
- 2 tablespoon olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon Garam Masala
- ¼ teaspoon turmeric powder
- 1 teaspoon fenugreek leaves - Kasuri methi
Instructions
- Place a pan over medium flame and saute the Phool makhana on low flame until it's crispy or when they turn light brown.2½ cup popped lotus seed, Phool makhana
- Remove the pan from flame and set aside the Phool makhana on a plate.
- Heat 2 teaspoons of oil in the same pan on low flame, add chopped garlic, ginger, onion and saute the onions till they are transparent.1 onion chopped, 2 garlic cloves minced, ½ inch ginger garted
- Add chopped tomatoes and saute them along with onions. When tomatoes are soft add soaked cashews and switch off the flame. Let it cool and blend them (add ¼ cup water)into a smooth paste. This makes up the creamy sauce of cashew nuts.1 tomato chopped, 3 tablespoon cashews
- Place the same pan over medium heat and add 2 teaspoon of oil. As the oil heats up, add cumin seeds.½ teaspoon 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, and salt. Continue to stir.½ teaspoon red chili powder, ½ teaspoon Garam Masala, ¼ teaspoon turmeric powder
- 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.½ cup frozen peas
- Allow the gravy to cook for 5 minutes. Then, add roasted makhana, Kasuri methi and give a good stir. Finally, garnish with finely chopped coriander leaves and switch off the flame.1 teaspoon fenugreek leaves - Kasuri methi
Video
Notes
- 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Alex
I liked your blog very much. I would like to mention a site writing amazing blogs on 7 Benefits Of Makhana https://holisticfoods.com/benefits-of-makhana/
Vandana
I didn't know that makhanas can be used in curried too. Made this recipe yesterday and it was delicious. Thanks for this great recipe.
Hayley Dhanecha
This phool makhana curry turned out utterly delicious, loved it. Such a detailed and very clear step by step instructions you have given. Thanks!
Sandhya Ramakrishnan
This is such a wonderful curry with phool makhana. I always make the makhana snack or kheer, but this curry is even better and a very practical way to use phool makhana more often.
Seema Sriram
The only recipe I knew how to use Makhana was the roasted ones. the curry was so delightful with naans and the bowl was quickly finished. Thankyou for the new recipe.
Anshika Juneja
Your Makhana curry looks so delicious. I have tried this before, but i just loved your version. I am definitely going to try this one.
Lata Lala
I tried your makhana curry and no one believed that it's makhana curry. It tasted good and making it again soon. I am planning to add chunks of potatoes in it, hope it works well.
Mayuri Patel
Uma your Phool Makhana Recipe caught my attention just in time. I made it for dinner and my hubby couldn't believe that I could use makhana for a curry recipe. Since we like the crunchiness of the roasted fox nut, I added them just before serving. Reminded me of the last time I had it in India at the ISKCON temple in Juhu.
Uma Raghupathi
Thank you, Mayuri.
Amrita Roy
I never thought of making curry using phool makhana. I followed your recipe and love the creamy texture of the gravy.
Hema
I made this curry today it came out very good. Thanks for the vegan recipes.
Uma Raghupathi
Thanks for the feedback Hema!