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.
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.
- 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.