Many have asked me about Phool Makhana, and they are basically puffed lotus seeds. I will try to take a picture of Phool makhana and post to the site in a day or two. My roommate (Punjabi but from Hyd) used to make a variety of dishes using this. You can even make Kheer with these. It somehow stuck me at the last minute and I thought why not cook this for RCI-Punjab.
This preparation takes sometime but not like other masala curries.
You need..
2 cups of phool makhana
1 large onion, chopped
2 medium tomato, chopped
1 cup yogurt
1/4 cup poppy seeds/khus Khus, roasted
1/2 cup coconut
2 or 3 green chillies, sliced
2 tsp ginger garlic paste
1 tsp chilli powder
1 tsp garam masala
a pinch of turmeric
salt to taste
coriander leaves, chopped
oil for deep frying
3 tbsp oil for the gravy
- Heat oil and deep fry Phool Makhana until light brown.
- Heat 3 tsbp oil and fry onions until brown. Add ginger garlic paste, green chillies and fry for one more minute.
- Add tomatoes, turmeric, red chilli powder and cook for 3-4 minutes.
- In the mean while, blend poppy seeds and coconut for the gravy.
- Add this gravy to the onion mixture and mix.
- Lower the heat and add yogurt, garam masala and cook for 5-10 minutes. Or until you see oil floating on the sides and on the top.
- Add phool makhana , salt and cook for 3-4 minuts. Garnish with cilantro at the end.
Serve with Pulao.
