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. Will post that too soon.

You can view some curry recipes
Lima Beans Curry
Mushroom Pepper Curry
Babycorn Mushroom Masala
Soya balls Gravy

Recipe source : Holy Vegan

Ingredients
Lotus seeds – 2 cups
Tomato – 2 (medium sized)
Onion – 1 big
Ginger garlic paste – 1 tbsp
Cashews – 1/2 cup
Green Peas – 1/2 cup ( I used frozen )
Kasoori methi – 2 tsp (soaked in hot water)
Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Turmeric powder – 1/4 tsp
Water –  3 cups + 1/2 cup (3 cups water can be adjusted according to the gravy thickness)
Oil – 3 tsp
Salt – as per taste
Lemon Juice / Rice vinegar – 2 tsp (optional, if you like little tangy taste, add it)
Coriander leaves – for garnishing (optional)
Cream – for garnishing (optional)

Step by step instructions for Phool Makhana Curry

Method
1. Take the lotus seeds and dry fry it until crisp. Keep it aside.

2. Wash and soak the cashews in hot water for 15 to 20 min.

3. Grind the cashews with 1/2 cup water and make to a smooth paste and keep it aside. Wash the peas and keep it ready.

4. In a wok/kadai, add oil and when it is hot, add the onion. Fry them, till it is translucent. Add the tomatoes and ginger garlic paste and saute well, till the tomatoes becomes soft and the raw smell of ginger garlic goes off.

5. Switch off the flame and let the onion tomato mixture cools down. Grind this onion tomato to a smooth paste and again transfer to the kadai and start cooking.

6. Add the salt, chilli powder, coriander powder and turmeric powder and little water and cook, till the oil oozes out.

7. Add the cashew paste and cook for another 5 min. Add the kasoori methi or fenugreek leaves now and again cook for 2 to 3 min.

8. Add the green peas now and if the gravy is thick, add some more water and cover it. Let the green peas cook (might take another 4 to 5 min). Now add the garam masala.

9. Add the fried lotus seeds now and mix thoroughly for 2 to 3 min and switch off the flame. Add the lemon juice now and mix it. (optional)

10. Garnish with coriander leaves and Serve the gravy with roti or nan.

Notes:
1. Instead of tomatoes, you can use tomato puree also.
2. Instead of cashew paste, you can add the coconut milk, but the taste would be different.
3. I used frozen green peas and it cooked fast. If you are using normal peas, it might take some more time to cook.

Printable recipe of Phool Makhana Curry

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Phool makhana curry

Course Side Dish

Cuisine North Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Lotus seeds - 2 cups
• Tomato - 2 medium sized
• Onion - 1 big
• Ginger garlic paste - 1 tbsp
• Cashews - 1/2 cup
• Green Peas - 1/2 cup I used frozen
• Kasoori methi - 2 tsp soaked in hot water
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbsp
• Garam masala - 1 tsp
• Turmeric powder - 1/4 tsp
• Water - 3 cups + 1/2 cup 3 cups water can be adjusted according to the gravy thickness
• Oil - 3 tsp
• Salt - as per taste
• Lemon Juice / Rice vinegar - 2 tsp optional, if you like little tangy taste, add it
• Coriander leaves - for garnishing optional
• Cream - for garnishing optional

Instructions

• Take the lotus seeds and dry fry it until crisp. Keep it aside.
• Wash and soak the cashews in hot water for 15 to 20 min.
• Grind the cashews with 1/2 cup water and make to a smooth paste and keep it aside. Wash the peas and keep it ready.
• In a wok/kadai, add oil and when it is hot, add the onion. Fry them, till it is translucent. Add the tomatoes and ginger garlic paste and saute well, till the tomatoes becomes soft and the raw smell of ginger garlic goes off.
• Switch off the flame and let the onion tomato mixture cools down. Grind this onion tomato to a smooth paste and again transfer to the kadai and start cooking.
• Add the salt, chilli powder, coriander powder and turmeric powder and little water and cook, till the oil oozes out.
• Add the cashew paste and cook for another 5 min. Add the kasoori methi or fenugreek leaves now and again cook for 2 to 3 min.
• Add the green peas now and if the gravy is thick, add some more water and cover it. Let the green peas cook (might take another 4 to 5 min). Now add the garam masala.
• Add the fried lotus seeds now and mix thoroughly for 2 to 3 min and switch off the flame. Add the lemon juice now and mix it. (optional)
• Garnish with coriander leaves and Serve the gravy with roti or nan.

Notes

• Instead of tomatoes, you can use tomato puree also.
• Instead of cashew paste, you can add the coconut milk, but the taste would be different. 
• I used frozen green peas and it cooked fast. If you are using normal peas, it might take some more time to cook.

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