Creamy Phool Makhana Curry (Lotus Seed Curry) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 4.Add cashew paste and cook for a few minutes. Then, add water and bring the gravy to a boil.
• STEP 5.Add roasted lotus seeds and simmer for 5-7 minutes until they become soft and absorb the flavors.
• STEP 6.Finish the curry with a drizzle of cream and garnish with fresh coriander leaves.
• STEP 7.Serve the creamy phool makhana curry hot with rice or roti.

Cooking Tips

• Roast the lotus seeds in ghee or dry roast them before adding to the curry for a nuttier flavor.
• Soak the lotus seeds in water for 10-15 minutes before cooking to soften them.
• Adjust the spice levels according to your preference by adding more or less chili powder.

Storage and Serving

• Leftover creamy phool makhana curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Garnish with additional cream and fresh coriander leaves before serving for an extra touch of freshness.