Mar 21, 2014

Phool Makhani Subji ( Lotus Seeds Curry)

Phool Makhani ( Lotus Seeds) is very famous in North India, usually you come across this on North Indian Gravy Curry Items on the menu in Indian Restaurants. This goes very well with Roti or Parata. Today I have tried with Rice and it tasted good as well! In our house I have never tried or tasted this before but I always wanted to try in order to witness the texture of these Lotus Seeds. To me, the Dish tasted like PopCorn Curry. Lotus Seeds resemble a lot like PopCorn, in texture and now i know they do in taste as well. But overall this will be a special item on your menu, so when those Special Guests are arriving, make this Special Item hit the menu, you will get lot of credit for sure. :-) Here is the recipe, Njoy!

Pool Makani - 1 cup
Onion - 1/2 medium
Ginger Garlic Paste - 1 tsp
Lima Beans or Green Peas - 1/3 cup frozen ( Optional)
salt - 1 tsp
coriander powder - 1/2 tsp
red chili powder - 1/2 tsp
turmeric powder - 1/2 tsp
kasoori methi - 1 Tbsp
Black Pepper - 1/2 tsp ( freshly ground)
Cilantro - 2 Tbsp
Oil - 1 Tbsp

Onion Tomato Paste:
Oil - 1 tsp
Onion - 1/2 medium
Tomato - 2
Cumin Seeds - 1/2 tsp

Preparatory Steps:

  • Roast the Pool Makana in non-stick pan until they become light golden color and keep them aside.
  • Chop the half of the onion into big pieces, and chop tomato. Take a non-stick pan and add 1 tsp of oil, once the oil is hot add cumin seeds, as they splutter add chopped Onion, followed by Tomato cubes. Saute them until they mix well and fried. Once the mixture cooled, grind it in magic bullet or in mixie with small jar.


  1. Heat non-stick kadai. Add Oil to it. Once the oil is hot add chopped onions ( 1/2 onion). Saute them until the raw smell goes away, add ginger garlic paste and turmeric powder. Mix it well together with Onions. 
  2. Now add the Onion Tomato Paste to Kadai, add salt to it. mix it well with onions. Close the lid and simmer for 2 min. 
  3. If you are using Lima Beans or Green Peas, thaw them in microwave and add them to Kadai. mix well with Onion Tomato Gravy.
  4. Now open the lid, add 1/2 cup of water, add coriander powder, red chili powder and mix it well close the lid. simmer for 5 minutes.
  5. Now you notice the gravy comes together, taste and adjust all the seasonings. Take the Kasoori Methi in your palms rub it until it becomes fine powder. Add this to the gravy in kadai and mix well. You will get nice aroma after adding kasoori methi, It adds creamy taste to the gravy. 
  6. Now add the Fried Pool Makhani to the Kadai and mix it well with gravy. Pool Makani becomes soft as it get covers with Gravy. Top with chopped Cilantro and switch off the stove after 2 min.
I have added LimaBeans in this curry today!
Transfer the Curry to Serving Bowl and Serve warm with Soft Roti. Hmmm, that sounds Yummy!

Check here for all other Gravy Curry Recipes here to accompany Roti or Chapati.

will be back with another dish soon,
until then take care, ba bye

1 comment:


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