SHAHI PHOOL MAKHANA

Phool Makhana or Lotus Seeds are one of the most convenient snacks which is also a rich source of protein, calcium, phosphorous, iron and many more vital nutrients for the well-being of our whole body. The cute looking little seeds can be taken raw or cooked. But, in India, these seeds are a routine ingredient in our kitchens. Shahi Phool Makhana is not only an ultimate-go-along Indian main course side dish, but it’s also a Royal way to satisfy the taste buds.

Onion: 2-3 –  peeled, Boiled, Pureed
Ginger-Garlic-green Chilli Paste: 1 Tablespoon

Curd: 1 cup

Makhana (Lotus Seed): 1 ½ cups
Capsicum: 1, cut lengthwise.

Coriander Powder: 1 ½ Tablespoon

Cumin Powder: ½ tablespoon

Red Chilli Powder: ½ Teaspoon

Garam Masala Powder: 1 ½ Teaspoon

Salt: As per taste
Sugar/Honey: A pinch

Ghee: 1 tablespoon
Oil: 2 tablespoon
Cream: 1 Tablespoon

To Grind
Together

Almonds:
8-10, peeled
Cashew Nuts: 5-6

Pistachio: 6-7
Kishmish: 5-6

Method

Boil the peeled onions; cool for a while and make a smooth paste adding no water.

Soak all the nuts and Kishmish in lukewarm water for 5-6 minutes and then grind them adding little water.

Heat ghee in a broad vessel, fry the makhanas in low-medium low flame for about 7-8 minutes (depends on the flame) or till the time they turn brownish in colour, don’t let them burn. You can taste a few, they should crackle in your mouth like popcorns.

Now heat the oil in a kadhai/ any deep vessel. Put the ginger-garlic-green
chilli paste and fry for a minute; add the boiled onion paste and fry for
another 4-5 minutes or till the water evaporates completely.

Add on the spice powders e.g. Coriander, Cumin, red chilli and salt. Mix well
and cook for 1-2 minutes.

Put the Nut paste to the masala and bhunow till the oil leaves the edges of the pan.

After adding the nut paste, the masala will tend to stick to the bottom of
the pan, so keep on stirring; add little water time to time if necessary.
Lower the flame and add curd. Stir well. Put the Capsicum slices and cook for a couple of minutes.

Add water as needed (the thickness of the gravy should be of your choice).
Check the seasoning.  Add a pinch of sugar or honey (Honey would get the gravy that extra sheen).

Add the fried Makhanas, mix well with the gravy. Sprinkle Garam Masala Powder on the dish.

Let the gravy thicken to the desired level. Switch off the flame.
Lastly, add the cream.

Serve Hot
with any type of Indian Breads. Goes best with Nuns.