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Home » Video Recipes » Phool Makhana Curry Recipe

Published: Sep 21, 2022 | Modified: Sep 21, 2022 by Hina Gujral

Phool Makhana Curry Recipe

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Phool Makhana Curry is a vegetarian Indian curry made with foxnuts without using onion and garlic. Makhana Sabzi is a delicious way to include foxnuts in a Navratri or Janmashtmi meal. Be sure to watch the video!

aerial shot of makhana sabzi in a ceramic bowl on a black surfacePin

The Foxnuts

The phool makhana is known as lotus seeds or foxnuts. They are produced in India, Korea, and Japan. Today foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood.

They are commonly used to make kheer, phirni, munching snacks, curry, and caramel makhana.

Regarding Hindu religion festive feasts or fasting recipes, foxnuts are a popular ingredient.

aerial shot of foxnut in a white bowl on a black surfacePin

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 a year).

Hence, I am always looking for no onion no garlic recipes fasting (farali) recipes that are fulfilling and taste scrumptious.

Phool Makhana Curry is one such farali recipe that is my all-time favorite.

aerial shot of phool makhana curry in a white ceramic bowl Pin

Recipe Variations

There are many variations of phool makhana curry. A few of the popular ones are:

Kaju Makhana Sabzi: This version has a rich, creamy gravy made with cashew paste. Also, you can add ghee-fried cashews to the curry.

Matar Makhana Sabzi: You can make phool makhana curry in a methi matar malai style with onion and garlic-based sauce.

Masala Makhana Sabzi: It is a true Punjabi-style curry made in onion and tomato masala with spices.

However, you can substitute paneer with foxnuts in Indian curry recipes.

Watch Makhana Sabzi 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 kind of sattvic meal combination leaves a delicate trail of flavors in the taste buds and, at the same time, gives you a soul-satisfying experience.

side close up shot of phool makhana curry in a white ceramic bowlPin

My Tried & True Tips

The roasting of foxnuts (makhana) in ghee makes them crisp and crunchy. Hence, do not add them without roasting them in the gravy.

The foxnut absorbs liquid once added to the gravy, making it slightly thick. Hence, adjust the consistency of the gravy accordingly.

Add cashews and foxnuts a few minutes before serving the phool makhana curry. This way, roasted foxnuts will not become chewy or soggy.

If you prefer, add ½ teaspoon of homemade garam masala to the makhana curry for the aroma and flavor.

More No Onion No Garlic Recipes

  • Paneer Butter Masala
  • Pahadi Aloo Gutke
  • Masala Potato Fry
  • Dahi Potato Curry
  • Panchmel Dal
  • Aloo Ki Sabzi
  • Arbi Ki Sabzi
  • Chana Masala

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

aerial shot of phool makhana curry in a cream ceramic bowlPin

Phool Makhana Curry Recipe

Phool Makhana Curry is a vegetarian Indian curry made with foxnuts without using onion and garlic. Learn how to make makhana sabzi in a few simple steps.
4 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 270kcal
Author: Hina Gujral
  • Heavy Bottom Kadhai
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Ingredients

  • 2 Cup foxnut (phool makhana/lotus seed)
  • 1 Cup tomato, chopped
  • 1 green chili
  • 1 tablespoon giner, chopped
  • 4 tablespoon ghee
  • ¼ Cup unsalted cashew
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon asafoetida (hing)
  • Salt to taste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 tablespoon cream (malai or fresh cream)
  • ¼ 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 ¼ 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:

Please Note: Add/Subsitute the ingredients according to your fasting diet preferences. You can skip adding spices like turmeric or red chilli and use fresh milk cream instead of readymade one. 

Nutrition

Calories: 270kcal | Carbohydrates: 16g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 50mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg
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Phool Makhana CurryPin

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Reader Interactions

Comments

  1. Shubha says

    September 27, 2017 at 12:39 am

    Delicious share..perfect for festival cooking:)

    Reply
    • Hina Gujral says

      September 27, 2017 at 5:12 pm

      I am so glad you liked it 🙂

      Reply
  2. GST Courses says

    November 10, 2017 at 4:27 pm

    I am extremely impressed along with your writing abilities, Thanks for this great share.

    Reply
  3. Anshul Sangal says

    June 01, 2021 at 8:12 pm

    Yumm yumm everyone loves it thanks fr recipe

    Reply
    • Hina Gujral says

      June 02, 2021 at 12:46 pm

      Your feedback made my day!

      Reply
  4. Sanjay patel says

    October 15, 2021 at 4:24 pm

    3 stars
    Hina im glade to say its helthier recipe for above 60 up n for all thanks,

    Reply
    • Hina Gujral says

      October 15, 2021 at 9:17 pm

      I am so happy you liked it and thanks for sharing your feedback with me!

      Reply

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Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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