Phool Makhani Curry

(Puffed Lotus Seeds Cooked in a Spiced and Creamy Coconut Gravy)

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Prep Time: 10 mins
Cooking Time: 20 mins

Serves: 4-5

Ingredients:

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
½ tsp Kitchen King Masala (Optional)
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, fresh/frozen
1 tbsp Cashews
1 tbsp Poppy Seeds/Khus-Khus, dry roasted till light golden
1 inch Cinnamon Stick
3 Cloves
3 Green Cardamoms
1 inch Ginger, peeled

Method:
Deep fry phool makhani in heated oil till it turns light golden brown in colour and place them on paper towel to drain excess oil.
Grind cashews, roasted poppy seeds, cardamom, cinnamon, cloves, ginger and coconut to smooth paste adding little water at time.
Heat oil in a pan and add cumin seeds. When they start to sizzle, add finely chopped onion and sauté till they turn golden brown.
Mix in ground paste and keep stirring for about 4-5 minutes till the masala paste turns light brown in colour and becomes dry.
Now add finely chopped tomatoes, garam malasa, kitchen king masala, sugar and give it a good stir till tomatoes turn pulpy, about 2-3 minutes.
Add around 1½-2 cups of water and mix in salt to taste. Cook this gravy on medium-low heat for about 10 mins, stirring in between.
Now add fried phool makhani and mix well. You can add little more water if needed depending on required consistency of the gravy. Cook on low heat for another 3-5 minutes. Mix in finely chopped coriander leaves and serve this delicious Phool Makhani Curry with roti, chapatti or rice of your choice.

Notes:
Phool Makhani takes very few minutes to absorb all that gravy and turns into creamy delight. So add it to the gravy just five minutes before you switch off the gravy.
Although this time I deep fried these puffed lotus seeds I would suggest you to try pan frying them in batches with very little oil till it turns light golden if you want to restrict fat and calorie content.
You can also serve these fried Puffed lotus seeds with little sprinkle of salt and chilli powder.

Labels: Cashew Nuts, Coconut, Currys, Khus-Khus(Poppy Seeds), Phool Makhani(Puffed Lotus Seeds)