Makhane ki Subji (Phool Makhana Curry)
Easy, healthy and beginner-friendly makhane ki subji — a creamy, light lotus-seed curry perfect for roti or rice.
Ingredients
Equipment
Method
- Heat oil or ghee in a kadhai over medium flame. Add the raw phool makhana. Roast, stirring occasionally, until they turn crisp and slightly golden. To test, press one between thumb and finger — if it gives a crackling sound, they are done. Then remove and keep aside.
- In a blender, combine chopped tomatoes, cashews, green chili and grated ginger. Blend into a smooth purée. Keep aside.
- In the same pan, add a little oil if needed. Add cumin seeds and let them splutter. Then add turmeric, coriander powder and red chilli powder. Stir for about 30 seconds on low flame.
- Pour the tomato-cashew purée into the pan. Add salt and about 1 to 1.5 cups water (adjust to preferred gravy consistency). Cook the masala on medium flame until oil begins to show on the edges and gravy thickens (about 5–7 minutes).
- Add the roasted makhana to the gravy. Mix gently so the makhana coats well with the gravy. Cover and simmer on low flame for 3–4 minutes so flavours meld.
- Sprinkle garam masala and stir gently. Turn off the heat. Garnish with chopped fresh coriander leaves. Serve hot with roti, chapati or rice.
Notes
For best texture, serve immediately so makhana remain slightly crisp and not soggy. You can adjust water to make thicker or thinner gravy as preferred.