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 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.
– 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
– 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.
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