Phool Makhani Gravy curry (puffed lotus seeds curry)

Lotus seeds also known as makhana or makhani are the edible seeds of lotus flower.These contain more proteins,ascorbic acid,phenol content than cashew nuts,almonds and walnuts. These are very nutritious and have many health benefits and the best thing is they do not have any side effects. These are very easily digestible. These are neutral in state,have a special aroma and these take up the taste of gravy.They can be fried or used in gravy curries.

This particular dish is a combination of makhani with cashew,coconut and poppy seeds paste,which gives a special delicate flavor and taste making it a great choice with roti,paratha and rice.

Health Benefits of Lotus Seeds (phool makhana) :These contain flavonoids,which are antioxidants,which acts against free radicals (which are a reason for causing cancer). These antioxidant containing seeds also acts as anti aging substances. These also contain high fiber which helps in relieving constipation.These contain high potassium and low sodium,helps in regulating blood pressure.These are having very low calories so,helps in weight loss. These are recommended even for pregnant women and post natal weakness. These are also beneficial for patients suffering from anemia and arthritis.

Preparation time : 20 mins

Cooking time : 35-40 mins

Yield : 2

Ingredients :

Phool makhani : 2 cups

Tomatoes : 2 (medium size)

Onion paste : 1/2 cup (grind onion pieces into paste)

Ginger-garlic paste : 1 tbsp

Turmeric powder :  a pinch

Bay leaf : 1

Green chilies : 6-7 no (grind them into paste)

Curd : 1/2 cup

Coriander leaves : fistful

Curry leaves : few

Mint leaves : few

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Salt : to taste

oil : as per required.

Ingredients for making paste :

Dry Coconut powder : 2 tbsp

Cashew nuts : 1/2 cup

Poppy seeds/gasagasalu/gasagase : 1/4 cup

Fry all these three ingredients (coconut powder,cashew nuts,poppy seeds) separately  in 1 tsp of oil, cool them and grind them together with little water into paste.

Method Of Preparation :

1. Deep fry phool makhani in oil and keep aside. Boil tomatoes in sufficient water, let them cool,then peel the skin and grind them to paste,which is called as tomato puree.


2.  Heat a tbsp of oil in a kadai and crackle mustard seeds,then add cumin seeds,saute for 30 secs, then add bay leaf and onion paste,saute for 2-3 mins.


3. Then add ginger-garlic paste,turmeric powder and saute till the raw smell goes off.


4. Add salt and green chilies paste,saute for a minute.


5. Now add the paste,which we have prepared earlier,saute for 2-3 mins,then add coriander leaves,mint leaves and tomato puree and cook for 4-5 mins.


6. Then add curd and little water and cook for 3 more mins.Then add fried phool makani and cook for 2-3 more mins.


7. Dish out and serve with roti or rice.

[caption id="attachment_413" align="aligncenter" width="300"] Phool makahani/makhana gravy curry (puffed lotus seeds gravy curry)[/caption]