Phool Makhana Curry, also known as Makhane ki Sabzi, is a luxurious, creamy North Indian dish. This curry features “fox nuts” or “lotus seeds” that are first roasted to a crisp and then simmered in a velvety, spice-infused gravy.
Phool Makhana has evolved from a traditional fasting staple to a celebrated gourmet main course.
Phool Makhana (fox nuts or lotus seeds) are nutritient rich, puffed kernels from the Euryale Fox plant. They are popular in Indian cuisine as a light and crunchy snack. Phool makhana are low in calories, fat, and cholesterol, yet rich in protein and fiber. And also help in weight management and overall wellness. The use of fox nuts is alike in both sweets and savoury. In sweets we can make kheer and halwa. For savoury ghee roast and toss them with salt and spices you like.
- The Crunch: When dry-roasted, makhana is light and airy.
- The Chew: Once added to the gravy, these seeds act like “flavor sponges,” soaking up the sauce and becoming soft yet slightly chewy—similar to the texture of paneer or mushrooms, but with a unique, earthy undertone.
Nutritional Powerhouse
Phool Makhana is globally recognized as a superfood. It is naturally:
- Low in Calories & Fat: Making it a lighter alternative to heavy cream-based vegetable curries.
- High in Protein & Fiber: Excellent for sustained energy and digestive health.
- Rich in Minerals: Loaded with magnesium, potassium, and calcium, which support heart and bone health.
The Flavour Profile of phool makhana curry:
The base of the curry is typically a rich, Mughlai-style gravy made from:
- Pureed Tomatoes & Cashews: For a thick, silk-like consistency.
- Aromatic Spices: A blend of cumin, turmeric, and garam masala, often finished with a touch of Kasoori Methi (dried fenugreek) for a smoky aroma.
- Optional Pairings: It is frequently paired with green peas (Matar Makhana) or paneer to add extra heartiness.
Pro Tip: To ensure the best experience, always add the roasted makhana to the gravy just before serving. This prevents them from becoming too soggy and maintains that signature “melt-in-the-mouth” feel.
ServingSuggestions: Serve phool makhana curry with roti, chapati or any flavourful rice.
Phool Makhana Curry | Healthy Indian Fox Nuts Curry
Ingredients
- 1 cup Phool Makhana / Lotus seeds
- Salt to Taste
- 2 Onion finely chopped
- 2 Tomato blanched
- 2 Green Chillis
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 3 tbsp Oil
- 5 to 6 Curry Leaves
- 1 tsp Cumin Seeds
Instructions
- Chop onions,
- Blanch tomatoes.
- slit green chillis.
- In a thick bottom kadai, heat 1 tsp ghee and roast phool makhana.
- Roast them till they turn crispy.
- Keep them aside.
- In a blender jar add blanched tomatoes and 1 green chilli.
- Blend it to make fresh tomato puree.
- We can add soaked cashew nuts too to get creamy texture to the curry.
- Heat a pan, add cumin seeds and allow them to splutter.
- Once the cumin start spluttering add chopped onions, slit green chilli.
- Saute them till the onions turn translucent.
- Add curry leaves too.
- Add freshly made tomato puree, salt and turmeric powder.
- Add red chilli powder and garam masala powder too.
- Combine all of them well and add little water.
- Let the curry cook well and add roasted phool makhana.
- Allow them to cook till turn soft.
- Lastly before switching off add fresh coriander leaves and kasuri methi.
- Serve phool makhana curry with roti, chapati or any flavored rice.