Phool Makhana Gravy Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Phool Makhana – 2 cups
Ginger garlic paste – 1 tbsp
Fresh Cream – 1 tbsp
Red Chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leaves – 2 tsp chopped finely
Oil – 2 tsp
Ghee – 1 tsp
Water – 3/4 cup
Salt- to taste

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To grind:

Big Onion – 1 medium sized chopped lengthwise
Tomato -2 medium sized chopped roughly
Cashews – 5 whole
Dry Red Chillies -2
Pepper Corns – 1/4 tsp
Fennel Seeds – 1/2 tsp

Method:

1. Dry roast onion and tomato until mushy, saute till raw smell leaves and tomatoes turn mushy.Cool down and transfer to a mixer jar along with cashews,red chillies,fennel seeds,pepper corns.
   
2. Grind it to a smooth paste.Heat a tsp of ghee roast the makhana until crisp,Set aside.Heat oil add jeera let it crackle.
   
3. Add ginger garlic paste saute for 2mins, then add onion tomato paste.Cook for 5mins in low flame.
   
4. Add red chilli,coriander and garam masala powders,give a quick mix and keep cooking for few mins till it becomes thick.Add required salt.
   
5. Add 1/2 to 3/4 cup water and cook until oil seperates, it will take atleast 7-10mins.Cook in low flame.
   
6. Add roasted makhana and cook for 2mins then add fresh cream.
   
7. Give a quick mix.Switch off and garnish with coriander leaves.
   

My Notes:

• Makhana when soaked becomes soft, so resting time of 30mins would be good.If you give more resting time it will become very soft and soggy too.
• Adding cream gives a creamy and rich flavour.I used homemade fresh cream.
• The consistency should be flowing and creamy.Adjust the consistency of the gravy according to your preference.