Phool makhana curry is a creamy, fluffy and buttery side dish that serves best with about anything one would like to pair it with. Phool makhana, better known as lotus seeds or fox nuts, is an excellent choice to eat as snacks after roasting them or to add them into dishes such as raita, kheer, curries and more. You may probably ponder why and the reason is that fox nuts are considered highly beneficial for all as they are overloaded with nutrients, proteins and healthy benefits. While people love adding phool makhana to make their everyday dishes taste more flavorful, fox nuts are also vrat-friendly and are widely consumed during fasting.
So here’s how you can make a creamy and delicious phool makhana curry at home.
Ingredients- ( serving for 4)
- 100g makhana
- 15-20 kajus
- 1 tomato
- 1 tablespoon malai Fresh cream
- 2 cardamom
- 1 bay leaf
- Pinch of dalchini powder
- Half tablespoon black pepper
- Salt to taste
- 2 tablespoon ghee
Method for preparation-
- Heat a pan by adding a tablespoon of ghee. Start adding cardamoms, bay leaves, chopped tomato slices, kajus and salt as per taste. Saute everything together until tomatoes turn soft.
- Pour the mixture into the grinder and blend it into a thick paste.
- Now in the same heated pan, add another tablespoon of ghee. Add the paste and also some fresh cream into the pan. Keep stirring and fry until oil starts to separate from the curry.
- Do add water according to consistency, and then add the fox nuts.
- Boil ingredients on a low-medium flame.
- Garnish with coriander leaves and cream if you desire.
Your phool makhana curry is ready! Pair it with roti, naan or rice.
Note: On fasting days, replace salt with sendha namak ( Himalayan salt) while making this side dish.