How to make Makhana Curry

Makhana curry, also known as “Phool Makhana Curry” or “Lotus Seed Curry,” is a delicious and creamy North Indian dish that features roasted lotus seeds (makhana) simmered in a rich and flavorful tomato-based gravy. Here’s a simple recipe for making Makhana Curry:

Ingredients:

For the Curry Base:

1 cup lotus seeds (makhana)
2 medium-sized tomatoes, chopped
1 medium-sized onion, chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, grated
2 tablespoons cashew nuts (optional, for creaminess)
1/2 cup yogurt
2 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish

For Tempering:

1 tablespoon vegetable oil or ghee
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)

Instructions:

Roast the Lotus Seeds (Makhana):
- Heat a dry skillet or pan over low to medium heat.
- Add the lotus seeds (makhana) to the skillet.
- Roast them gently, stirring frequently, until they become crisp and turn slightly golden brown. This should take about 5-7 minutes. Remove them from the skillet and set aside.
Prepare the Curry Base:
- Heat 2 tablespoons of vegetable oil or ghee in a large pan or skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they become translucent.
Add the minced garlic and grated ginger. Sauté for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cashew nuts (if using). Cook until the tomatoes become soft and start breaking down.
Allow the mixture to cool slightly and then blend it into a smooth paste using a blender or food processor. If needed, you can add a little water to facilitate blending.
Return the blended mixture to the pan and place it over low heat.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the oil begins to separate from the masala (spice mixture).
Whisk the yogurt until it is smooth and add it to the pan. Stir well to combine and cook for a few more minutes, allowing the yogurt to blend into the gravy.
Add water to achieve your desired consistency for the curry. Start with about 1 to 1.5 cups of water.
Add the roasted lotus seeds (makhana) to the curry. Stir them in gently.
Cover the pan and simmer the curry on low heat for about 10-15 minutes, allowing the lotus seeds to absorb the flavors and soften. Stir occasionally.
While the curry is simmering, prepare the tempering: In a separate small pan, heat 1 tablespoon of vegetable oil or ghee. Add cumin seeds and a pinch of asafoetida. Allow the seeds to crackle for a few seconds.
Pour the tempering over the simmering curry and mix well.
Finally, add garam masala and fresh coriander leaves. Stir to combine.
Taste the curry and adjust the seasoning if needed.
Serve the Makhana Curry hot with steamed rice, roti, or naan bread.