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 required 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. Assorted nuts, ghee, curd, and fresh cream lift the flavors to richness that belong straight to the royal kitchens. You will accept it’s extraordinary taste when you cook this dish and appreciate that how these small seeds create a wonder in your kitchen. Let’s try cooking this tasty curry
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Shahi Phool Makhana |
Here’s the recipe:
Ingredients
Onion: 2-3 medium – peeled, Boiled, Pureed
Ginger-Garlic-green Chilli Paste: 1 Tablespoon
Ginger-Garlic-green Chilli Paste: 1 Tablespoon
Curd: 1 cup
Makhana (Lotus Seed): 1 ½ cups
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
Sugar/Honey: A pinch
Ghee: 1 tablespoon
Oil: 2 tablespoon
Cream: 1 Tablespoon
Oil: 2 tablespoon
Cream: 1 Tablespoon
To Grind
Together
Together
Almonds:
8-10, soaked and peeled
Cashew Nuts: 5-6
8-10, soaked and peeled
Cashew Nuts: 5-6
Pistachio: 6-7
Kishmish: 5-6
Kishmish: 5-6
Soak all the nuts and Kishmish in lukewarm water for 5-6 minutes and then grind them adding little water.
Method
1 – Boil the peeled onions; cool for a while and make a smooth paste adding no water.
2 – Heat ghee in a broad vessel, fry the makhanas in low-medium low flame for about 3-4 minutes (depends on the flame) or till the time they turn golden in colour, don’t let them burn. You can taste a few, they should crackle in your mouth like popcorns. * You can dry roast them also
3 – Take out the fried makhana and add the ginger-garlic-green chilli paste in the remaining oil. Fry the paste for a minute. Now add the boiled onion paste and fry for
another 4-5 minutes or till the water evaporates completely.
another 4-5 minutes or till the water evaporates completely.
4 – Add on the spice powders e.g. Coriander, Cumin, red chilli and salt. Mix well
and cook for 1-2 minutes.
and cook for 1-2 minutes.
5 – Put the Nut paste to the masala and bhunow till the oil leaves the edges of the pan.
6- 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.
the pan, so keep on stirring; add little water time to time if necessary.
7 – Lower the flame and add curd. Stir well continuously to cook the curd for a couple of minutes.
8 – Add water as needed (the thickness of the gravy should be of your choice).
9 – Check the seasoning. Add a pinch of sugar or honey (Honey would get the gravy that extra sheen).
10 – Add the fried Makhanas, mix well with the gravy. Sprinkle Garam Masala Powder on the dish.
11 – Let the gravy thicken to the desired level. Switch off the flame.
Lastly, add the cream.
Lastly, add the cream.
12 – Serve Hot
with any type of Indian Breads. Goes best with Nans.
with any type of Indian Breads. Goes best with Nans.
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