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.
Servings: 4
Calories: 270kcal
Equipment
- 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
- 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.
Video
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.