Phool Makhana Curry
Phool Makhana Curry is a vegetarian Indian curry made with foxnuts without using onion and garlic. Learn how to make makhana sabzi in a few simple steps.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cup foxnut (phool makhana/lotus seed)
- 1 Cup tomato, chopped
- 1 green chili
- 1 tablespoon giner, chopped
- 4 tablespoon ghee
- 1/4 Cup unsalted cashew
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 tablespoon cream (malai or fresh cream)
- 1/4 Cup water
- 1 tablespoon chopped fresh coriander
Instructions
- 1
Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 - 2 tablespoons of water. Set aside.
- 2
Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Keep stirring while roasting. Transfer to a plate. In the same kadhai add cashews and fry till they turn light golden in color. Transfer to a plate and set aside.
- 3
Heat the remaining ghee in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 - 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.
- 4
Add the cream and stir to combine nicely. Now add this stage if you like to make little gravy add approximately 1/4 Cup of water. Stir to mix and simmer the curry over low heat for 5 - 6 minutes.
- 5
Add the roasted foxnut and cashew, stir to combine nicely. Cook for 2 – 3 minutes. Turn off the heat. Garnish with chopped coriander and cream.
- 6
Serve Phool Makhana Curry with poori.