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    You are here: Home / Recent Posts / Phool Makhana Gravy

    Phool Makhana Gravy

    Last Updated On: Jun 5, 2022 by Sharmilee J

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    Phool Makhana Gravy is a buttery, chewy gravy made by cooking phool makhana with fresh cream and simmered onion & tomato based puree. Phool Makhana Gravy is a good healthy side dish for chapathi, roti and for rice meal like pulao, ghee rice etc. Phool Makhana Gravy
    This Phool Makhana gravy is my recent try, just made a simple makhni sauce and added phool makhana to it and this gravy turned out so good if I may say so myself :).We all love makhana, I usually roast and keep as mittu loves to snack it.So whenever I see it in Nilgiris, I buy a pack of it, it usually comes in a huge pack so I roast and keep half of it for snacking and the rest to try such new recipes to blog!
    Phool Makhana Gravy

    If you have any more questions about this Phool Makhana Gravy Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Phool Makhana Gravy Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Phool Makhana Gravy

    Phool Makhana Gravy is a buttery, chewy gravy made by cooking phool makhana with fresh cream and simmered onion & tomato based puree. Phool Makhana Gravy is a good healthy side dish for chapathi, roti and for rice meal like pulao, ghee rice etc.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 2 cups phool makhana
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon fresh cream
    • 1/2 teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • 2 teaspoon coriander leaves chopped finely
    • 2 teaspoon oil
    • 1 teaspoon ghee
    • 3/4 cup water
    • salt to taste

    TO GRIND:

    • 1 medium sized big onion chopped lengthwise
    • 2 medium sized tomato chopped roughly
    • 5 whole cashews
    • 2 dry red chillies
    • 1/4 teaspoon pepper corns
    • 1/2 teaspoon fennel seeds

    Instructions

    • Dry roast onion and tomato until mushy, sauté 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. Grind it to a smooth paste.
    • Heat a teaspoon of ghee roast the makhana until crisp, set aside.
    • Heat oil add jeera let it crackle.
    • Add ginger garlic paste sauté for 2mins, then add onion tomato paste. Cook for 5mins in low flame.
    • 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.
    • Add 1/2 to 3/4 cup water and cook until oil separates, it will take at least 7-10mins. Cook in low flame.
    • Add roasted makhana and cook for 2mins then add fresh cream.
    • Give a quick mix. Switch off and garnish with coriander leaves.
    • Serve Phool Makhana Gravy with phulka or pulao.

    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.
    Nutrition Facts
    Phool Makhana Gravy
    Amount Per Serving (75 g)
    Calories 281 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g25%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 15mg5%
    Sodium 32mg1%
    Potassium 1017mg29%
    Carbohydrates 37g12%
    Fiber 4g17%
    Sugar 8g9%
    Protein 9g18%
    Vitamin A 1739IU35%
    Vitamin C 86mg104%
    Calcium 109mg11%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Phool Makhana Gravy Recipe Step by Step

    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.
      How to make Phool Makhana Gravy - Step1
    2. Grind it to a smooth paste.Heat a teaspoon of ghee roast the makhana until crisp,Set aside.Heat oil add jeera let it crackle.
      How to make Phool Makhana Gravy - Step2
    3. Add ginger garlic paste saute for 2mins, then add onion tomato paste.Cook for 5mins in low flame.
      Hot to make Phool Makhana Gravy - Step3
    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.
      Hot to make Phool Makhana Gravy- Step4
    5. Add 1/2 to 3/4 cup water and cook until oil seperates, it will take atleast 7-10mins.Cook in low flame.
      Hot to make Phool Makhana Gravy - Step5
    6. Add roasted makhana and cook for 2mins then add fresh cream.
      Hot to make Phool Makhana Gravy - Step6
    7. Give a quick mix.Switch off and garnish with coriander leaves.
      Hot to make Phool Makhana Gravy - Step7

    Serve with phulka or pulao.
    How to make Phool Makhana Gravy

    Expert Tips

    • 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.

    Phool Makhana Gravy


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    Filed Under: Gravies for Rotis, phool makhana recipes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Subhashini

      July 26, 2016 at 11:59 pm

      Looks delicious. Bookmarked it. gonna try this for sure

      Reply
    5 from 4 votes (4 ratings without comment)

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