Phool Makhana Curry/Lotus Seeds Curry

Prep Time: 5min

Cook Time: 20min
Total Time: 25min
Yield: 4-6 Servings

Ingredients

2 Cups Phool Makhana/Lotus Seeds
2 Medium Sized Onion, finely chopped
2 Medium Sized Tomatoes, chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
3/4 Tspn Gingergarlic Paste
1/2 Tspn Pav Bhaji Masala
1/8 Tspn Cumin(Jeera) Powder
1/2 Tspn Coriander(Dhania) Powder
1 Tblspn Cilantro Leaves(Kothmir)
3 Tblspn Yogurt/Curd, whisked
8 Cashew Nuts
1/2 Cup Water
3 Tblspn Oil

Directions

• Heat 1 tablespoon oil in a pan on medium flame, add lotus seeds & saute them for 1-2 minutes or until they turn light golden.

• Transfer them to a plate & keep aside.
• Heat another tablespoon of oil in the same pan on a medium flame, add chopped onion, cashews & fry until it turns translucent. 

• Now add red chilli powder, salt, turmeric powder, coriander powder, cumin powder & saute for a minute. Add gingergarlic paste & saute for another minute. 

• Now add chopped tomatoes, cilantro leaves & saute until they turn soft & mushy.

• Turn off the flame & let it cool at room temperature.
• Transfer the onion tomato mixture into a mixie jar & grind it to a smooth paste. Keep it aside.

• Heat remaining oil in the same pan on a medium flame; add onion tomato paste, half cup water, pav bhaji masala & mix everything well. 

• Cover with a lid & bring it to a boil or cook until desired consistency of the gravy. Stir occasionally in between. 

• Now add yogurt & mix well.

• Cook for 1-2 minutes & finally add sauteed lotus seeds. 

• Mix everything well & cover with a lid. 

• Cook for 2 more minutes & turn off the flame. Transfer to a bowl.
• Serve with tandoori roti or garlic butter naan or veg biryani.