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a bowl of lotus seed curry is on the table.
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5 from 9 votes

Phool Makhana Curry

A simmering, spicy and sumptuous curry prepared with these fox nuts is something you cannot afford to miss in Indian cuisine.
Prep Time6 minutes
Cook Time15 minutes
Total Time21 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Peanut free, Soy free
Difficulty: Easy
Servings: 4
Calories: 156kcal

Ingredients

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.

Nutrition

Calories: 156kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 153mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg