This is a fantastic little veggie curry that again takes very little time to prepare and cook, Phool Makhani are Puffed Lotus Seeds, which you can buy from your nearest Indian supermarket cooked in a spiced and creamy Coconut gravy, to make something that is both different and tasty.
Prep Time: 10 mins Cooking Time: 20 mins Serves: 4-5
2-3 cups Phool Makhani/Puffed Lotus Seeds
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Garam Masala
1-2 tbsp Sugar (Adjust acc to taste)
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil + Oil for Deep Frying
Salt to taste
Ground to Smooth Paste: ½-¾ cup Coconut
1 tbsp Cashews
1 tbsp Poppy Seeds/Khus-Khus, dry roasted till light golden
1 inch Cinnamon Stick
3 Green Cardamoms
1 inch Ginger, peeled
The first step here is to deep fry the phool Makhani until they turn a light golden brown in colour, if you dont want to deep fry them you can shallow fry in a frying pan with a little oil, adding a little salt and chilli powder at the end. When golden brown place them on some kitchen roll to drain and cool.
Grind the cashews,roasted poppy seeds, cardamom, cloves, ginger and coconut to a smooth paste using and adding a little water to moisten the paste. this does take some time but is well worth the effort for the end Result.
Heat some oil in a pan and add the cumin seeds, once they start to sizzle and pop, add the finely chopped onion, and saute til they turn a rich golden brown.
Now mix in the the ground paste and stir, stir, stir, until the masala paste turns light brown and becomes dry!
Now add the finely chopped tomatoes, garam malasa, sugar and give it all a good stir until tomatoes turn pulpy, that takes about 2-3 minutes. Now add around 1½-2 cups of water and a little salt to taste. This is your base gravy and you should continue to cook this on medium-low heat for about 10 mins, stirring every minute or so, until the sauce thickens to a consistency of a thick gravy.
Now you can add fried phool makhani and mix well, adding little more water if needed depending on required consistency, continue to cook on low heat for another 3-5 minutes. Mix in finely chopped coriander leaves and serve this delicious Phool Makhani Curry with roti, chapatis or rice of your choice.
I like my curries to have a chilli belt,a smack that lets you know that it is exactly what it says on the label Curry!
Just add in .5 teaspoon of your hottest red chilli powder into the final mix at the point you add the phool mekhani, gives you that curry heat and rounds off the colour nicely!
And for those of you that like a bit of meat with your food cook yourself some Tandoori chicken to go with it , a perfect companion