Phool Makhana Gravy is a rich and creamy curry that looks fancy but actually very simple to make. It is made by roasting phool makhana and simmering it in onion tomato base cooked with butter and cream. This gravy recipe turn smooth and thick, and makhana soaks up all the flavors well.
This recipe is perfect for days when you feel like eating something different but dont want long cooking. I like how makhana becomes soft and chewy after cooking in gravy. It pairs so well with roti, chapathi or even ghee rice. It feels creamy and soft in every bite with a light crunch.
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About Phool Makhana Gravy
Phool makhana, also called fox nuts or lotus seeds, is very popular now in many Indian homes. Usually it is used for snacks or kheer but this version in gravy is something special. The roasted makhana cooked in smooth tomato onion base gives unique texture.
The flavor is mild but rich. There is nice balance of spice and creaminess with light aroma from garam masala. Adding fresh cream in the end gives buttery taste which makes the curry very comforting. This gravy can easily go for small family lunch or weekend dinner.
If you are bored with usual paneer or vegetable gravy, this makhana gravy feels very new and tasty. It has same creamy texture but not heavy, so you can enjoy it even with simple phulka. You can also try same base with peas or tofu sometime. It keeps well for few hours and tastes even better later as the flavor settles.
I usually make this gravy on weekends when I want something mild but still special. Sometimes I serve it with jeera rice or just plain steamed rice and salad. This Phool Makhana gravy is my recent try, just made a simple makhani sauce and added phool makhana to it and this gravy turned out so good.
Phool Makhana Gravy Ingredients
- Phool makhana - I used roasted phool makhana for this recipe. It gives chewy texture and light crunch. You can use store bought roasted one also.
- Ginger garlic paste - I have used homemade paste, it gives nice aroma and spice taste. You can also crush them if you want stronger flavor.
- Fresh cream - It gives rich and creamy texture to curry. You can also use store cream or even little milk for light version.
- Spice powders - I used red chili, coriander and garam masala powders. They add spice, color and aroma to the dish.
- Coriander leaves - I have used finely chopped fresh coriander leaves for garnish. It adds freshness and bright color.
- Onion, tomato, cashews and spices - I used onion and tomato cooked till soft for mild sweetness and tang. The cashews makes gravy creamy and smooth. Dry red chilies, pepper corns and fennel seeds gives mild spice, nice aroma and little sweetness.
- Oil - I have used regular cooking oil for sautéing. You can use ghee also for more aroma.
- Ghee - I used small spoon ghee for roasting makhana. It give nutty smell and nice golden look.
Why This Recipe Works
- This recipe is simple and use basic kitchen ingredients.
- The gravy becomes thick, buttery and flavorful with light spice.
- It is a healthy side dish as makhana is rich in calcium and protein.
- You can serve it easily with both rice and Indian breads.
- It is flexible base, you can add paneer or peas to make variations.
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How to make Phool Makhana Gravy Step by Step
1.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 chilies, fennel seeds, pepper corns.
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.
3.Add ginger garlic paste sauté for 2 minutes, then add onion tomato paste. Cook for 5 minutes in low flame.
4.Add red chili, coriander and garam masala powders, give a quick mix and keep cooking for few minutes till it becomes thick. Add required salt.
5.Add ½ to ¾ cup water and cook until oil separates, it will take at least 7-10 minutes. Cook in low flame.
6.Add roasted makhana and cook for 2 minutes then add fresh cream
7.Give a quick mix. Switch off and garnish with coriander leaves.
Serve with phulka or pulao.
Expert Tips
- Roasting makhana - Always roast makhana in low flame till crisp, else it becomes soggy later. I usually roast in ghee for best flavor.
- Cooking base - Cook onion and tomato paste well till oil separates. That gives right taste and color. I always take my time for this step.
- Adding cream - Add cream only at end in low flame. If you add early, it can split. I usually switch off stove and then mix cream.
- Consistency - You can add water little by little to reach gravy thickness you like. It is slightly flowing so that makhana absorbs flavor well.
- Serving time - Serve soon after cooking. If you keep long, makhana turns too soft.
Serving and Storage
Serve Phool Makhana Gravy with chapathi, phulka, naan or with mild rice dishes like jeera rice or ghee rice. It also tastes nice with plain steamed rice and some pickle. You can store leftover in fridge for one day. Reheat with small splash of water before serving. Try not to keep for long as makhana becomes very soft later.
FAQS
1.Can I make this without cream?
Yes you can skip cream and use milk instead.
2.Can I prepare this ahead?
You can make the gravy base earlier and add the roasted makhana only before serving.
3.Can I use store roasted makhana?
Yes that is also fine. You can just add it directly in the gravy without roasting again.
4.Is this recipe spicy?
It is mild spicy only. You can adjust red chilli powder according to your taste if you want little more heat or less.
5.Can I add vegetables?
Yes you can add paneer, peas or small potato. It makes the gravy more filling.
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.
📖 Recipe Card
Phool Makhana Gravy Recipe
Ingredients
- 2 cups phool makhana
- 1 tablespoon ginger garlic paste
- 1 tablespoon fresh cream
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 2 teaspoon coriander leaves chopped finely
- 2 teaspoon oil
- 1 teaspoon ghee
- ¾ 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
- ¼ teaspoon pepper corns
- ½ 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 2 minutes, then add onion tomato paste. Cook for 5 minutes 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 ½ to ¾ cup water and cook until oil separates, it will take at least 7-10 minutes. Cook in low flame.
- Add roasted makhana and cook for 2 minutes then add fresh cream.
- Give a quick mix. Switch off and garnish with coriander leaves.
- Serve Phool Makhana Gravy with phulka or pulao.
Notes
- Roasting makhana - Always roast makhana in low flame till crisp, else it becomes soggy later. I usually roast in ghee for best flavor.
- Cooking base - Cook onion and tomato paste well till oil separates. That gives right taste and color. I always take my time for this step.
- Adding cream - Add cream only at end in low flame. If you add early, it can split. I usually switch off stove and then mix cream.
- Consistency - You can add water little by little to reach gravy thickness you like. It is slightly flowing so that makhana absorbs flavor well.
- Serving time - Serve soon after cooking. If you keep long, makhana turns too soft.
Subhashini
Looks delicious. Bookmarked it. gonna try this for sure