Phool Makhana Curry Recipe/ Lotus Seeds Gravy Recipe

Rashmi K -
 Phool Makhana or Fox nuts are nothing but puffed lotus seeds from lotus roots offering incredible health benefits.. Makhana is especially beneficial for people with high blood pressure, heart disease, and diabetes.

The high-fibre, low-calorie, zero-cholesterol, and no-fat seeds are best tasting when they are roasted over a low flame setting before adding them to any curry or stir fry.
These seeds are often used in 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.
This traditional north Indian dish is served best as a pairing for phulka roti (Indian bread) and pulao. 


INGREDIENTS:
SERVES:5
1 cup= 250ml

• Tomato - 4
• Onion- 1 chopped finely, 1/2 sliced 
• Cashew- 2 fist
• Jeera- 1tsp
• Coriander seeds- 11/2 tsp
• Ghee- 4tbsp
• Makhana- 2 cups
• Bay leaf- 1
• Ginger garlic paste-1 tsp
• Kashmiri chilli powder- 1tsp
• Garam masala- 1tsp
• Salt- 1tsp
• Jaggery powder-2 tsp
• Curd- 3tbsp
• Coriander leaves- 1 handful chopped 
• Kasuri methi- 1tbsp
• Coconut oil- 2 tsp

METHOD:

• In a mixer, add chopped Tomato, sliced onion, jeera, cashew and coriander seeds and add water and grind to a smooth paste. Keep it aside. 

• In a kadai heat the ghee and add makhana, fry until it turns crunchy. Then keep aside. 

• In a same kadai add ghee and oil, then add onion, bay leaf, ginger garlic paste, fry for a minute. Then add grounded masala mix well. Then add chilli powder, garam masala powder, salt and jaggery powder mix well and then add fried makhana and sufficient water, mix well. Then add curd,coriander leaves and kasuri methi boil it for 10 minutes. 

• Makhana Curry is ready to serve with chapati, phulka and pulao. 

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