Ke Phool Makhana Mushroom Curry | Makhana Curry Indian Style | How To Cook Phool Makhana Indian Style F

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Phool Makhana Mushroom Curry | Makhana Curry Indian Style | How To Cook Phool Makhana Indian Style

 Phool makhana mushroom curry with step by step photos and video. 

Phool makhana is a delicious Panjabi dish made with lotus seeds, tomato, onion and other spices. It is a really an inviting dish which you can serve with chapati, naan, roti, etc. Phool makhana may be a new item for many, try this recipe.

    What is phool Makhana?

    Phool makhana is nothing but the popped lotus seeds. ( Indian lotus plant / water lily). The seeds collected from the bottom of the pond is then processed and used in many Indian recipes like kheer, curry, sweets etc.

    How the phool Makhana is harvested and processed?

    Harvesting the makhana seeds is laborious. Farmers work in the field from early morning to evening to collect fresh seeds. They collect the seeds either from the bottom of the pond or pluck mature fruits directly from the lotus plant itself.  The collected seeds are then cleaned and dried. The next step is grading. Grading is very important to for getting uniform heat while frying. The graded seeds are then kept in a mud pot for two three days and then roasted. Immediately after roasting, its skin is removed manually. 

    Phool Makhana - Other Names

    Hindi - Phool Makhana

    Malayalam - Thamara vittu

    Tamil - Thamarai vitai

    Kannada - Kamalanda beeja

    Telugu - Thamara vittanalu

    Sanskrit - Padma beej

    English - Euryale fox, foxnut, Lotus seeds, Gorgon nuts

    Health Benefits of Phool Makhana?

    The Makhana seeds are not only used in Indian cooking but also is an important ingredient in many medicines. It is a rich source of several micronutrients including calcium, phosphorous, magnesium and iron. It also has anti aging, antidiabetic properties. 

    Phool Makhana Mashroom Curry - How To Make

    Phool makhana is a versatile ingredient, you can spice it up the way you want. Today, we have a rich and creamy Punjabi Style phool makhana curry recipe. In this recipe, ghee fried phool makhana is simmered in rich tomato onion gravy along with mushroom and other spices. 

    Phool makhana curry - Expert's tips

    1. Phool makhana comes in washed and processed form. So no need to wash the makhana before use. If you wash them, it will turn soggy and useless.
    2. Mushrooms needs to be well-cleaned and should be soaked in mild salt water for thirty minutes. Also make sure that the mushrooms are fresh, properly stored and within the expiry period.
    3. The makhanas need to be fried before use. Frying the makhanas  will  keep it crisp for long.
    4. The color of the curry depends on the color of the tomatoes. Try to use fresh, bright red ripe tomatoes for the best color.

    Phool Makhana Mushroom Curry - How To Serve

    Phool makhana mushroom curry is a gravy type dish. You can serve it with roti, chapati, nana, pulao anything you want. This dish is spicy, slightly sweet and sour. 

    How To Prepare Phool Makhana Curry

    Phool Makhana Mushroom Curry | Makhana Curry Indian Style | How To Cook Phool Makhana Indian Style

    Popped lotus seeds in rich tomato onion gravy

    Preparation time: 20 minutes | Cooking time: 10 minutes | Total time: 30 minutes


    • 2 cups phool makhana (popped lotus seeds)
    • 1 cup roughly chopped mushroom
    • 1 medium sized onion, peeled and finely chopped (1/2 cups)
    • 3 medium ripe red tomatoes, roughly chopped (250 gm)
    • 10 to 12 cashew nuts
    • 1" piece ginger, peeled and roughly chopped
    • 3 cloves of garlic, peeled and roughly chopped
    • 1/2 tsp turmeric powder
    • 1 teaspoon chili powder
    • 1.5 tsp Kashmiri red chili powder
    • 1.5 tsp coriander powder
    • 1/2 tsp garam masala
    • A generous pinch of kasoori methi
    • 2 tbsp finely chopped coriander seeds
    • 3 tbsp fresh cream
    • Whole spices ( 3 cardamom, 3 clove, 1" piece cinnamon, half star anise) 
    • 2 tbsp ghee
    • 3 tbsp oil / ghee
    • Salt to taste

    Phool Makhana Preparation With Step By Step Photos

    1. Heat one thick bottomed kadai. When the wok turned hot, reduce the flame to medium. Put 1 tsp ghee/oil.

    2. When the ghee turns hot, add the 2 cups of popped lotus seeds and fry till crisp.

    3. Transfer to a dry bowl and set aside.

    4. In the same wok, pour one or teaspoon of oil/ghee. Put roughly chopped ginger and three garlic cloves. Sauté till aromatic.

    5. Add finely chopped onion and sauté till the onion turns translucent.

    6. Put roughly chopped 250 gram tomatoes and 10 to 12 cashew nuts. 

    7. Mix well and cook covered till the tomatoes cooked and cashew turn soft.

    8. Transfer it into a mixer jar and add 1/2 teaspoon turmeric power, 1 teaspoon chili powder, 1.5 teaspoons Kashmiri red chili powder, 1.5 tsp coriander powder and 1/2 teaspoon gram masala. 

    9. Grind into a smooth paste and set aside.

    10. Heat an another pan over high heat. When the pan turns hot reduce the flame to medium and put one teaspoon ghee.

    11. When the ghee turns hot, put the whole spices (3 cardamom, 4 cloves, 1" piece cinnamon, and a small piece of star anise. You can use bay leaves also.).

    12. When the whole spices turns aromatic, put mushrooms and sauté till half done.

    13. Add the prepared tomato-onion paste and 1 cup water. Mix well and let it start.

    14. When the gravy start to boil, add 3 tbsp fresh cream and a generous pinch of kasoori methi. 

    15. Mix Well and put salt to taste and a generous pinch of sugar. Sugar is used to balance the taste of tomatoes.

    16. As soon as the gravy thickens and comes to the desired consistency, put the fried makhana and mix well. Switch off the flame.

    17. Put coriander leaves. Your phool makhana curry is ready to serve. Serve with chapathi, roti, nan, pulao etc.

    18. Enjoy.

    Happy cooking

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