Phool Makhana Curry Recipe|Lotus Seeds Gravy With Paneer

I came to know about Phool Makhani(Puffed Lotus Seeds/Fox nut in English) recently through my blogger friends. As soon as I came to know about them, I looked for its health benefits and amazed at it. I have listed them below. Please have a look so that you can have it whole heartedly without any fear. I used to have Lotus stem fryums( Thamarai thandu vathal in Tamil) buying from Home foods, Salem when I was pregnant. My Doctor suggested me to eat them as it is very rich in calcium.Similarly the nutritional facts of Phool makhana makes you buy them immediately. I bought it from Metro, Kanakapura road. I guess you can find them in Nilgiris too. You can prepare recipes like Roasted masala phool makhani, makhana kheer, gravy, phool makhana curry, pulao and much more.Very soon I will share phool makhana kheer recipe.
Coming to today’s recipe, last week I got a mail form BigBasket.com asking me to do a guest post. I generally don’t accept any promotional posts. So I was in hesitation. When I told about this offer to my friend Shalini, she suggested me to do it as she buy groceries and vegetables from Bigbasket regularly and she gave a very good feedback about them. So I accepted to make a post. They immediately sent me this phool makhani, paneer gravy recipe. I made some changes in the original recipe and made it for Sendhil’s lunch box as a side dish for Roti/Chapathi. I too had the same for lunch. It was very nice, flavorful and kadai licking good. It tastes very similar to Paneer butter masala. Addition of phool makhana made it more healthy. Try this Yummy North Indian Gravy with lotus seeds. You will love it for sure.

Check out my other paneer recipes HERE.

1. Makhana helps in cardiac protection,regulates blood pressure and relieves numbness and pains in joints.
2. It prevents premature aging,arthritis.
3. It is rich in calcium,protein when compared with other nuts.Popped makhana contains almost 12% of protein
4. It benefits kidney,spleen and heart.
5. Makhana is very useful for women during and post pregnancy period.
6. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.It is good for impotency too.

Phool Makhana Paneer Gravy Recipe

Yummy North Indian style gravy recipe using phool makhana and paneer – An awesome side dish for roti

Cuisine: Indian

Category: Gravies

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml Phool makhana/Lotus seeds/Fox nuts– 1/2 cup Paneer – 50 gms ( 1/2 cup) To saute n grind Cooking oil + ghee – 2 tbsp + 2 tsp Cardamom – 1 no Ripe tomato – 4 nos Big onion- 2 nos Green chilli – 1 no ( long) Ginger garlic paste – 1/2 tsp Turmeric powder – 1/8 tsp Red chilli powder – 1/2 tsp( Use 1 tsp for more spice taste) Dhania powder – 1 tsp Garam masala powder – 1/2 tsp Sugar – 1/2 tsp Cashew nuts – 6 nos Water – as needed To add at the end Fresh cream – 2 tbsp ( optional) Kasoori methi – 1/4 tsp ( crushed) Boiled milk – 1/4 cup Coriander leaves – few ( to garnish) Lemon juice – few drops (optional)

METHOD

Heat 1 tsp of ghee in a kadai. Roast the makhana for 3-4 minutes and set aside. Boil water in a bowl and add the chopped paneer cubes. Let it soak in hot water till use.This helps u get soft paneer pieces. Chop onions, tomatoes and slit chilli. Keep aside. Heat  1 tbsp oil+1 tsp ghee in a kadai and add cardamom. Saute onions,ginger-garlic paste till its raw smell vanishes. Now add the green chilli and saute for a second. Add tomato pieces.Saute till mushy adding required salt. Add red chill powder, dhania powder & garam masala powder. Saute them in medium flame. Switch off the flame & add cashew nuts. Let it cool. Grind this mixture to a smooth paste adding water. Heat 1 tbsp of oil & splutter cumin seeds, add this paste. Saute well till oil separates. Add a cup of water and boil for few minutes. It splutters,be careful. Lastly add the roasted makhana, paneer pieces. Add milk, sugar. Mix well and switch off the flame. Add crushed kasoori methi & fresh cream at the end. Remove and garnish with coriander leaves. Adjust the consistency of gravy by adding more milk or water as it thickens after cooling down. Serve & Enjoy with roti/chapathi !

Note

For variations, you can saute the tomatoes and make this gravy instead of grinding a paste. Use either phool makhana or paneer in this gravy.