The first time I had seen a pack of phool makhana in a supermarket my interest was piqued. They look very much like plain popcorn but are actually popped lotus seeds. I tried to look up online and most of the recipes used cashewnut paste. I wanted a recipe that would be healthy. So I thought, why not substitute phool makhana instead of paneer in a palak paneer recipe and thus the recipe of palak makhana came up.
- Phool makhana are popped lotus seeds that do not have a taste as such and take up the flavours of the gravy they are cooked in.
- Lotus seeds form an integral part of Chinese medicine and are used in various medicine preperations.
- Lotus seeds are considered to have good anti-aging properties.
- Pan frying these popped lotus seeds helps in bringing out their mild flavours. You can saute the seeds in some ghee, sprinkle some chilli powder and salt mix over it for a nice evening snack.
- You can find the “Phool Makhana” in most of the supermarkets in all big cities in India. If you are in US, most Indian/Asian stores will have these available.
PALAK PHOOL MAKHANA SABZI –LOTUS SEEDS COOKED IN SPINACH GRAVY | TUMMYKHUSH
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it
1 bunch spinach
1 onion, chopped
2 tomatoes, diced
1 cup Phool Makhana
1 tspn Cumin
1 tspn Garam Masala
0.5 tspn chilli powder
1 Cinnamon stick
0.5 tspn Turmeric
0.25 cup Milk
1 Tblspn Ghee
Salt to taste