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Recipe:: Puffy & Creamy: Phool Makhani Curry :

Puffy & Creamy: Phool Makhani Curry

Lotus seeds curry or Phool Makhana Curry - After trying out the Roasted lotus seeds I have nearly half the packet of phool makhana remaining and wondering what to do with it. While searching the net, I got this recipe. I started trying this Phool makhana curry with a doubt how it would taste. But to my surprise, it tastes really delicious and all my family members loved it. Adding the cashews, makes it even more delicious. With the remaining lotus seeds, prepared the Phool makhana kheer.






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

Prep Time: 10 mins 
Cooking Time: 20 mins 
Serves: 4-5

Ingredients:


2-3 cups Phool Makhani/Puffed Lotus Seeds
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1-2 tbsp Sugar (Adjust acc to taste)
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil + Oil for Deep Frying
Salt to taste

Ground to Smooth Paste:
½-¾ cup Coconut, fresh/frozen
1 tbsp Cashews
1 tbsp Poppy Seeds/Khus-Khus, dry roasted till light golden
1 inch Cinnamon Stick
3 Cloves
3 Green Cardamoms
1 inch Ginger, peeled

Method:

Deep fry phool makhani in heated oil till it turns light golden brown in colour and place them on paper towel to drain excess oil.
Grind cashews, roasted poppy seeds, cardamom, cinnamon, cloves, ginger and coconut to smooth paste adding little water at time.
Heat oil in a pan and add cumin seeds. When they start to sizzle, add finely chopped onion and sauté till they turn golden brown.
Mix in ground paste and keep stirring for about 4-5 minutes till the masala paste turns light brown in colour and becomes dry.
Now add finely chopped tomatoes, garam malasa, kitchen king masala, sugar and give it a good stir till tomatoes turn pulpy, about 2-3 minutes.
Add around 1½-2 cups of water and mix in salt to taste. Cook this gravy on medium-low heat for about 10 mins, stirring in between.
Now add fried phool makhani and mix well. You can add little more water if needed depending on required consistency of the gravy. Cook on low heat for another 3-5 minutes. Mix in finely chopped coriander leaves and serve this delicious Phool Makhani Curry with roti, chapatti or rice of your choice.


 

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