Phool Makhana are also called as Fox Nuts or Lotus Seeds. Once I read about the benefits of this, I eat them on a regular basis. Mostly, I like to just roast them, sprinkle some salt and pepper powder and munch. A very healthy snack, I must say.
Ingredients
Phool Makhana – 1 Cup
Green Peas – 1 Cup boiled
Tomatoes – 3 medium cut into pieces
Onions – 2 small cut into pieces
Green Chilies -2 chopped
Ginger – 1 tsp. grated
Cashewnuts – 12
Oil – 4 tbsp.
Cumin – 1 tsp.
Hing – ¼ tsp.
Ginger garlic paste – ½ tsp.
Turmeric powder – ½ tsp.
Coriander powder – 1.5 tsp.
Salt to taste
Red chilli powder – 1 tsp.
Garam masala powder – ¼ tsp.
Kasuri methi – ½ tsp.
Coriander – 1 tbsp.
Method
- Grind together tomatoes, onion, green chilies and 6 cashews to a paste. Fry the remaining cashews and keep aside.
- Take a kadai and add oil into it. When it is hot, fry the phool makhana till light brown in colour. Remove and put them into a bowl of water and keep aside.
- Add cumin and ginger in same oil in the kadai and sauté for 1 min. When cumin splutters, add hing and the ginger garlic paste and fry well.
- Now add peas, masala paste, turmeric, coriander powder and red chili powder. Sauté till oil leaves the gravy curry.
- Now add the fried cashews, phool makhana and salt. Mix well and add water to adjust the thickness of the gravy.
- Add coriander and garam masala and kasuri methi and stir for a minute. The gravy curry is ready.
Here are a few more delectable curries that are perfect to eat with jeera rice and phulkas.
a. Rajma Masala
b. Babycorn Paneer Peas Masala
c. Shahi Paneer Gravy Curry
d. Double Beans Kurma
e. Black-eyed Peas Gravy
