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Recipe:: Macroli Phoolpatasha Aloo Curryy :

Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry

Macaronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macaronis and Potatoes and dried lotus seeds (Phool makhana or Phool Patasha), when served with traditional bhugha chhanwaran (Sindhi Style rice), make up a hearty meal.

Today’s recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soybean nuggets curry recipe from here. I tried it with soybean nuggets and it turned out to be awesome, so I went ahead and experimented it with Macaronis and phoolpatashas and it goes without saying that it was finger-lickingly good…Give it a shot!

But before jumping to the recipe of the day, let me share some of my childhood memories associated with lotus seeds. Fresh pods of lotus seeds were abundantly available during Monsoon, and as a kid I used to love to munch upon the fresh lotus seeds. After ages, I recently stumbled upon the fresh lotus pods and of course was smitten by the green seeds. Just take a look !

Phool Makhani Curry (Puffed Lotus Seeds Cooked in a Spiced and Creamy Coconut Gravy)

Prep Time: 15 mins 
Cooking Time: 40 mins 
Serves: 4-5

Ingredients:


  • Onions 3
  • Tomato 1 large sized, grated
  • Green chillies 2-3
  • Ginger 1 inch piece
  • Garlic 3-4 cloves
  • Curd/yogurt 2-3 tsp (adjust curd and tomato ratio to suit your palate)
  • Oil 1 tbsp
  • Bay leaf 1
  • Black cardamom 1
  • Clove 1
  • Potatoes 2 large
  • Macaronis ½ cup
  • Dried lotus seeds ½ cup
  • Salt as per taste
  • Turmeric powder ¼ tsp
  • Coriander powder ½ -1 tsp
  • Garam masala powder few pinches
  • Kasoori methi and kitchen king masala( just one pinch each..optional)
  • Water to adjust consistency of gravy
  • Coriander leaves for garnishing

Method:

  1. Blend in food processor or mixie, peeled and sliced onions along with curd, ginger, garlic and some salt to make a smooth paste.
  2. Peel and cut potatoes into large chunks, rinse well with water and add some salt. Keep these aside for a while. Add some water if they tend to turn black.
  3. Take 1 tbsp of oil in a pressure cooker and heat it. Add bay leaf, clove, black cardamom and saute for few seconds.
  4. Add the onion paste and mix well. Keep stirring and sprinkle some drops of water if the mixture tends to stick to the bottom of the pressure cooker.
  5. Cook it till the paste turns golden brown in color, but make sure that it isn’t charred. Keep sprinkling some water drops to avoid burning.
  6. Now add grated tomatoes,chopped green chillies, turmeric powder, coriander powder and mix well on high heat, till the tomatoes are cooked.
  7. Add the potatoes and around one cup of water and mix well.
  8. Close the lid of pressure cooker and cook the curry till pressure is released once ( One whistle).
  9. Put off the burner and wait till the pressure subsides.
  10. Now add the Macaronis and lotus seeds (Note: some prefer to dry roast the seeds before adding to curry, while others deep fry, some soaks these in water before adding to curry. But I like to cook them in curry directly….make your choice :-) ) and adjust the salt (There is already some salt in onion paste and potatoes, so be careful while adding more salt for macaronis and lotus seeds).
  11. Sprinkle a dash of kasoori methi and kitchen king (optional) and some garam masala powder and add about one more cup of water.
  12. Close the lid of cooker and cook further for one more whistle or you can cook it without the lid, on high flame till macaronis and lotus seeds are Al dente (Just cooked).
  13. Adjust the consistency of gravy and garnish with coriander leaves
  14. Serve it with Bhugha Chaanwaran, a typical Sindhi Style of Rice and enjoy the heavenly taste.


 

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