Name: Creamy Phool Makhana Curry (lotus Seed Curry) Recipe
Total time: 25 min
Yield: 4
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Mango More: A Gudi Padwa & Ugadi Special

Here Are Three Salad Dressings You Must Try

Ladies These Foods Will Help You Boost Your Fertility

The Origin Of Saoji Cuisine And It's Famous Dishes

The Art Of Pickling And Types Of Achaar Recipes In India

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Creamy Phool Makhana Curry (Lotus Seed Curry) is a delicious Indian recipe served as a Curries.

How to make Creamy Phool Makhana Curry (lotus Seed Curry) Recipe

Vaishali

Crawler

Indian

<p>Creamy Phool Makhana Curry (Lotus Seed Curry) is a delicious Indian recipe served as a Curries.</p>

Phool makhana or lotus seeds

Green Peas

Medium onion, chopped

Vegetable oil, like canola

cloves Garlic, smashed or minced very fine

Ginger paste

Coriander powder

Garam Masala

1 Red chilli powder

Turmeric

Tomato puree

Kasuri methi

Cashews

Salt

Coriander leaves, chopped

Heat 1 tsp of the oil in a cast-iron or non-stick skillet, add the lotus seeds, stir fry them, stirring constantly, until they turn golden brown and crisp. 

step 1

 Put the lotus seeds in a bowl and set aside. 

step 2

 Make a paste with the cashews and 1 cup of water and set aside. 

step 3

 Heat the remaining oil in another skillet*. 

step 4

 Add onions and saute over medium heat until it turns transparent, for about 5 minutes. 

step 5

 Add the ginger, garlic and saute for a few seconds. 

step 6

 Add the powdered spices and saute for another 30 seconds. 

step 7

 Add the tomato puree and mix thoroughly. 

step 8

 Cook, stirring frequently, until the tomatoes darken and the oil is expressed. 

step 9

 Add the lotus seeds, the frozen green peas and the kasuri methi. 

step 10

 Give it all a good stir and a cup of water. 

step 11

 Once the curry comes to a boil, add the cashew paste and salt to taste. 

step 12

 If the curry is too thick, add some water. 

step 13

 Spritz in a few drops of lemon juice for some added complexity. 

step 14

step 15

step 16

Bawarchi