Phool Makhana a.k.a Fox nuts are nothing but puffed lotus seeds from lotus roots offering incredible health benefits. A simmering, spicy and sumptuous curry prepared with these fox nuts is something you cannot afford to miss in Indian cuisine. I agree to be sent email.
Phool makhana is especially beneficial for people with high blood pressure, heart disease, and diabetes. The high-fiber, low-calorie, zero-cholesterol, and no-fat seeds are best tasting when they are roasted over a low flame setting before adding it to any curry or stir fry. These seeds are often used in quite a few Indian recipes like Kheer, raita, and curries. As a roasted version sprinkled with seasonings, it is a great tea-time snack. But that’s a recipe for another day. Lotus seed adds a nice crunch to the curry and is perfect for those who want a low-calorie meal. Today’s recipe for Phool Makhana curry a.k.a lotus seed curry is a flavorful version of these foxnuts with green peas, and rich creamy sauces flavored with spices. This traditional north Indian dish is served best as a pairing for phulka roti (Indian bread) and steamed sona masoori rice. I have kept the list of ingredients pretty simple without compromising the creamy and flavorful nature of the authentic version.
Ingredients note
Phool makhana: Pool makhana is also known as fox nut or popped lotus seeds. You can buy them in an Indian grocery store. Look for air-tight sealed bags to ensure freshness. Be sure to tightly sealed partially used bags to keep them fresh in your pantry. Oil: I used extra virgin olive oil for this recipe, but I also found sesame oil or sunflower oil to be good choices. The traditional recipe calls for a teaspoon of ghee, but as always I have kept the dish 100% vegan.Spices: I used cumin seeds, turmeric powder, red chilli powder, salt to taste, and garam masala for this recipe. Be sure not to skip any of these. This is the perfect mix of spices that bring the best flavor out of Phool makhana.Cashews: I have used cashews (soaked in warm water for 10 minutes) to get a creamy texture. Using coconut milk instead of cashews is also a good option if you are looking to avoid cashews. Soaking them ahead of time gives the perfect consistency for the cashew paste that you will need for this phool makhana recipe.Peas: Fresh or frozen peas work equally well for this recipe. If you are looking for a substitute for peas, look for bean options that are protein-rich and offer the same texture as peas.
How to make this recipe
Place a pan over medium flame and saute the Phool makhana on low flame until it’s crispy or when they turn light brown. Remove the pan from flame and set aside the Phool makhana on a plate. Heat 2 teaspoons of oil in the same pan on low flame, add chopped garlic, onion and saute the onions till they are transparent. 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 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. Then, add the ground onion-tomato-spice mixture and keep the flame low. Now, add the dry spices: Red chili powder, garam masala powder, turmeric powder, salt. Continue to stir. 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. Allow the gravy to cook for 5 minutes. Then, add roasted makhana, Kasuri methi and give a good stir. Finally, garnish with finely chopped coriander leaves and switch off the flame. Phool makhana curry is ready to serve with spinach paratha, besan roti or white rice, and instant pot brown rice.
Expert tips
Use coconut cream or milk instead of cashews if you need a substitute for cashews.You can substitute tomatoes with tomato puree or even tomato paste to get a stronger flavor.Use ginger garlic paste instead of chopped garlic and minced ginger.If you prefer a spicier curry, consider sauteing green chillies along with the onions.The foxnut absorbs moisture once added to the gravy and thickens the curry. So adjust the consistency of the gravy accordingly.You could also prepare the gravy ahead of time, and add the Phool makhana just before serving. This will help to avoid a very thick gravy.If you are cooking fox nuts for the first time, be sure to add the Phool makhana or lotus seeds towards the end of the procedure to avoid thickening the curry.You can make subtle variations by adding other spice powders like coriander powder to the curry.
You might also like
Tofu Matar - Peas Tofu GravyTofu Butter Masala RecipeVegan Pesto Sauce RecipeMatar Chaat-Dry Green Peas Recipe
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
