Phool Makhana Curry is a simple and tasty Indian curry made with foxnuts (phool makhana) without using onion and garlic. The phool makhana is considered a sattvic ingredient and commonly included in Hindu fasting recipes. Makhana Sabzi is a delicious way to include foxnuts in a Navratri or Janmashtmi feast.
The Foxnuts
The foxnuts are the lotus seeds. They are produced in India, Korea, and Japan. Today foxnuts are considered an excellent low calorie, anti-oxidant, gluten-free, vegan superfood.
In India, foxnuts are known as phool makhana or makhana. They are commonly used to make kheer, phirni, munching snacks, curry, and sweets.
When it comes to Hindu religion festive feasts or fasting recipes, foxnuts are a popular ingredient.
The Makhana Sabzi
The phool makhana curry is a unique, easy, and delicious Indian curry. Even if you are not fasting, this makhana sabzi adds a great variety to the everyday meal menu.
The roasted foxnut and the cashews make it a rich and creamy curry.
Many of you often ask if I observe any kind of fasting diet. Yes, I do during the nine days of Navratri (twice in a year).
Hence, I am always looking for no onion no garlic recipes fasting (farali) recipes that are fulfilling and tastes absolutely scrumptious.
Phool Makhana Curry is one such farali recipe which is my all-time favorite.
Recipe Variations
There are many variations of phool makhana curry. Few of the popular ones are:
Kaju Makhana Sabzi: This version has a rich and creamy gravy made with cashew paste.
Matar Makhana Sabzi: You can make phool makhana curry in a methi matar malai style with a onion and garlic based sauce.
Masala Makhana Sabzi: It is a true Punjabi style curry made in a onion and tomato masala with lot of spices.
However, you can subsitute paneer with foxnut in any of the Indian curry recipes.
Watch Phool Makhan Curry Video
Serving Suggestion
Serve phool makhana curry with poori or palak puri, kuttu puri, mint raita, and a simple side-dish such as khatta meetha kaddu or masala potato fry for a wholesome no onion no garlic meal.
This kinda sattvic meal combinations leave a delicate trail of flavors in the taste buds and at the same time give you a soul-satisfying kind of experience.
My Tried & True Tips
The roasting foxnut (makhana) make them crisp and crunchy. Hence, do not add them without roasting into the gravy.
The foxnut absorb liquid once added to the gravy and make it slightly thick. Hence, adjust the consistency of the gravy accordingly.
Try to add cashews and foxnut a few minutes before serving the phool makhana curry. This way roasted foxnut will not become chewy or soggy.
If you prefer, add 1/2 teaspoon of homemade garam masala to the makhana curry for the aroma and flavor.
More No Onion No Garlic Recipes:
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Phool Makhana Curry Recipe
- Heavy Bottom Kadhai
Ingredients
- 2 Cup foxnut (phool makhana/lotus seed)
- 1 Cup tomato, chopped
- 1 green chili
- 1 tablespoon giner, chopped
- 4 tablespoon ghee
- 1/4 Cup unsalted cashew
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 tablespoon cream (malai or fresh cream)
- 1/4 Cup water
- 1 tablespoon chopped fresh coriander
Instructions
- Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 – 2 tablespoons of water. Set aside.
- Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Keep stirring while roasting. Transfer to a plate. In the same kadhai add cashews and fry till they turn light golden in color. Transfer to a plate and set aside.
- Heat the remaining ghee in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 – 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.
- Add the cream and stir to combine nicely. Now add this stage if you like to make little gravy add approximately 1/4 Cup of water. Stir to mix and simmer the curry over low heat for 5 – 6 minutes.
- Add the roasted foxnut and cashew, stir to combine nicely. Cook for 2 – 3 minutes. Turn off the heat. Garnish with chopped coriander and cream.
- Serve Phool Makhana Curry with poori.
Recipe Notes:
Nutrition
5 comments
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