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.


Shahi Phool Makhana
Here’s the  recipe:
Onion: 2-3 –  peeled, Boiled, Pureed
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
Ghee: 1 tablespoon
Oil: 2 tablespoon
Cream: 1 Tablespoon
To Grind
8-10, peeled
Cashew Nuts: 5-6
Pistachio: 6-7
Kishmish: 5-6
Soak all the nuts and Kishmish in lukewarm water for 5-6 minutes and then grind them adding little water.
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 brownish in colour, don’t let them burn. You can taste a few, they should crackle in your mouth like popcorns.
3 – 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.
4 – Add on the spice powders e.g. Coriander, Cumin, red chilli and salt. Mix well
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.
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.
12 – Serve Hot
with any type of Indian Breads. Goes best with Nans.

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