I very recently happen to see one of the TV cookery shows, where the chef used “Phool Makhana”. That’s when I started to dig further about it & found that its high in fiber, protein & very low in calories too. Also known as Lotus seed/ Fox nut, it also serves as a wonderful snack by just toasting them in chilly powder and salt. Its a very popular food for fasting and is used in making kheer/payasam too.
Today I introduce to you a medium spicy gravy which goes very well with rotis, chapathis & parathas. As I told you earlier, I saw it being used in one of the cookery shows. But I found the process to be too cumbersome. So here I am, introducing to you a very simple yet yummy way of making Phool Makhana curry.
Ingredients you need:
Ingredients to pressure cook:
- Onion – 1/2 of a Big Onion
- Tomatoes – 2 Big
- Thai Pepper/Green chilly – 2
- Sesame Seeds – 2 Tsp
- Khus Khus/Poppy Seeds – 2 Tsp
Whole Garam Masala:
- Shahi Jeera – 1/2 Tsp
- Bayleaf – 1
- Cloves – 6
- Cinnamon – 1/2 inch stick
- Cardamom – 3
- Phool Makhana – 4 cups
- Frozen Green Peas – 3/4 cup
- Avocado Oil/ Any cooking oil – 1 1/2 Tbsp
- Ginger Paste – 3/4 Tsp
- Turmeric Powder – 1/4 Tsp
- Kashmiri Chilly Powder – 1/2 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – 1/2 Tsp
- Salt – To Taste
- Cilantro – 1/4 cup & for garnish
- Onion – sliced thin for garnish
- Pressure cook the Ingredients under the section “Ingredients to Pressure cook” for 2 whistles and keep aside. Let the pressure come down on its own, wait for it to cool and grind smooth.
- In a deep bottomed pan, Add 1/2 Tbsp of oil, and roast the Phool Makhana until it turns light golden in color. It should feel crispy when you bite on it. Take it out of the pan and keep aside.
- Add the remaining 1 Tbsp of oil to the same pan. Add the ingredients under the section – “Whole Garam Masala” and saute for a minute. Add ginger paste and saute until the raw smell goes away.
- Now add the pressure cooked smoothly ground paste and saute until oil separates from the paste.
- Add turmeric, chilly, coriander, garam masala powder & salt and saute until the paste gets very thick.
- Now add enough water for the gravy. Adjust salt to taste.
- As the gravy starts to boil add Phool Makhana, Green Peas & cilantro. Let it cook for few minutes. The Makhana would shrink in its size. The gravy gets thicker as time goes by. So add enough water to how much ever consistency you would need the gravy to be.
- Switch off the gas & garnish with more cilantro.
- Serve hot with rotis, chapathis, phulkas or parathas along side some raw onions. Yum!
- 4 cups of Phool Makhana isn’t too much, since when you put it into the gravy it shrinks to the size of green peas. 🙂
- As such the lotus seed would have the texture of thermocol but when you roast it, it turns very crisp.
- Since the Makhana turns very soft as time goes by, I like to add the Makhana & frozen green peas to the gravy and bring it to a boil just before serving. As we are using frozen peas, it doesn’t take much time to cook too.