-2½ cup popped lotus seed, Phool makhana
-1 onion chopped
-1 tomato chopped
-2 garlic cloves minced
-½ inch ginger garted
-3 tablespoon cashews
-½ cup frozen peas
-Salt to taste
-2 tablespoon olive oil
-½ teaspoon cumin seeds
-½ teaspoon red chili powder
-½ teaspoon Garam Masala
-¼ teaspoon turmeric powder
-1 teaspoon fenugreek leaves - Kasuri methi
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- Place a pan over medium heat and roast the phool makhana on low flame until they turn light brown and become crispy.
- Take the pan off the heat and transfer the roasted phool makhana to a plate.
In the same pan, heat 2 teaspoons of oil on low flame. Add the chopped garlic, ginger, and onion, and sauté until the onions turn translucent.
- Add chopped tomatoes and saute them along with onions. When tomatoes are soft add soaked cashews and switch off the flame. Let it cool and blend them (add ¼ cup water)into a smooth paste. This makes up the creamy sauce of cashew nuts.
- Place the same pan over medium heat and add 2 teaspoon of oil. As the oil heats up, add cumin seeds.
- Next, add the ground onion-tomato-spice mixture to the pan, keeping the flame low. Stir in the dry spices – red chili powder, garam masala, turmeric powder, and salt – and continue to mix well.
- Add frozen peas and allow the mixture to cook for 5 minutes. Add ½ cup - 1 cup of water to make it the perfect gravy consistency.
- Let the gravy simmer for about 5 minutes. Then, add the roasted makhana and Kasuri methi, and mix well. Finally, garnish with finely chopped coriander leaves and turn off the heat.
If you’re craving a traditional North Indian specialty made with a timeless ingredient, this creamy Phool Makhana Curry recipe is sure to delight your taste buds.
Use coconut cream or milk instead of cashews if you need a substitute for cashews.
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